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One-Skillet Balsamic Chicken and Veggies

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One-Skillet Balsamic Chicken and Veggies

3.8 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: One-Skillet Balsamic Chicken and Veggies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 549kcal


  • 1 cup brown rice, raw
  • 1/3 cup vinegar, balsamic
  • 2 tablespoon honey
  • 1 tablespoon brown sugar
  • 3 tablespoon olive oil
  • 2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 pound chicken breast
  • 2 cup broccoli, florets
  • 1 1/2 cup sugar snap peas
  • 3 tablespoon water

Serve With

  • 2 medium mango


  • Cook rice as directed on package.
  • Using a medium sized mixing bowl, add balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, and pepper. Whisk together and set aside.
  • Using a large skillet, add 2 tablespoons olive oil and heat over medium. Season chicken with salt and pepper and add to hot skillet. Cook each side for 5-6 minutes.
  • While chicken cooks, cut broccoli into small florets and remove any stems on sugar snap peas.
  • Add the sauce to the skillet once chicken has cooked on both sides. Allow sauce to heat for 1 minute, stirring.
  • Add veggies and water. Cover skillet and cook for 3-4 minutes, allowing veggies to steam. Stir to coat veggies and chicken.
  • Serve over rice with cubed mango on the side.
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Calories: 549kcal | Carbohydrates: 72g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 367mg | Fiber: 4g | Sugar: 31g

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