Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 pint (approximately 500g) cherry tomatoes, halved
  • 1 lemon, thinly sliced
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups (approximately 56g) arugula, roughly chopped
  • Balsamic Glaze

Instructions:

  1. In a bowl, combine chicken thighs with balsamic vinegar, minced garlic, olive oil, oregano, basil, salt, and pepper. Mix well and marinate for at least 15 minutes.
  2. Preheat oven to 400°F (200°C). Toss sliced bell peppers, red onion, and halved cherry tomatoes with olive oil, lemon slices, red pepper flakes (if using), salt, and pepper in a large oven-safe skillet. Spread evenly.
  3. Arrange the marinated chicken pieces evenly on top of the vegetables in the skillet.
  4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. For extra caramelization, broil the chicken and vegetables for the last 2-3 minutes, keeping a close eye to prevent burning (optional).
  6. Remove the skillet from the oven and gently stir in the arugula until it slightly wilts.
  7. Drizzle with balsamic glaze and serve immediately.