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Balsamic Veggie Chicken Thigh Recipe

A tangy, savory vegan chicken thigh dish tossed with vegetables and rich balsamic glaze, creating a bold, nourishing, and satisfying meal.
Print Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 4 plant-based chicken thighs
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 1 teaspoon pepper
  • ½ teaspoon chili flakes
  • 1 cup bell peppers sliced
  • 1 cup zucchini sliced
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Method
 

  1. Mix balsamic vinegar, soy sauce, garlic, pepper, chili flakes, and salt in a bowl.
  2. Coat plant-based chicken thighs in the marinade.
  3. Heat olive oil in a pan over medium heat.
  4. Add the thighs and cook 4 minutes each side.
  5. Toss in bell peppers and zucchini, cooking 5 minutes.
  6. Brush extra glaze for deeper flavor.
  7. Add lemon juice before turning off heat.
  8. Garnish with parsley before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 230
  • Total Fat: 7g
  • Saturated Fat: 1.1g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 18g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 18%
  • Iron: 14%
  • Folate: 8%
  • Magnesium: 10%
  • Potassium: 12%

Additional Notes / Tips

  • Add mushrooms for a richer umami flavor.
  • Use roasted veggies for deeper sweetness.
  • Add fresh basil for a brighter aroma.
  • Serve with quinoa or rice for a complete meal.