Photo of Balsamic chicken with leeks and peppers by WW

Balsamic chicken with leeks and peppers

Points® value
Total Time
46 min
16 min
30 min
You'll love this easy chicken recipe that takes just about 45 minutes to throw together. You only need one pan to make it, which makes cleanup amazingly quick. Feel free to serve with rice or quinoa alongside to complete the meal. To make the recipe, simply toss the onions, leeks, red peppers, and yellow peppers in a pan, arrange rosemary and chicken breasts over, and sprinkle with balsamic vinegar. Stick the pan in the oven and it's basically set it and forget it. Roasting the vegetables helps to bring out their natural sweetness, and the balsamic vinegar helps tie everything together.



1 medium, cut into wedges

Uncooked leeks

2 medium, trimmed and sliced

Red bell pepper

1 medium, sliced in half, stem and seeds removed

Yellow bell pepper

1 medium, sliced in half, stem and seeds removed

Olive oil

2 tsp

Rosemary sprig

2 item(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Uncooked boneless skinless chicken breast

1¼ pound(s), four 6 oz pieces

Balsamic vinegar

1 Tbsp


  1. Preheat oven to 375°F.
  2. Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper.
  3. Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.
  4. Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.