Description
This Sheet Pan Balsamic Chicken and Veggies recipe is a healthy, flavorful one-pan dinner packed with juicy chicken breasts, fresh roasted vegetables, and a sweet tangy balsamic glaze. Perfect for busy weeknights or meal prep, it’s gluten-free, dairy-free, and incredibly easy to make.
Ingredients
2 chicken breasts
3 tablespoons balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half moons
1 red onion, sliced
Instructions
1. In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, Italian seasoning, salt, and pepper.
2. Place chicken breasts in a bowl or bag with half the marinade and refrigerate for at least 30 minutes.
3. While chicken marinates, chop the vegetables into uniform pieces and toss them with the remaining marinade.
4. Preheat oven to 400°F and line a sheet pan with parchment paper or foil.
5. Arrange marinated chicken in the center of the pan and surround with vegetables.
6. Roast for 25 to 30 minutes or until chicken reaches 165°F internally and vegetables are caramelized.
7. Optional: broil for 2 minutes for extra char and color.
8. Remove from oven and let rest for a few minutes before serving.
Notes
Let the chicken marinate for at least 30 minutes for maximum flavor.
Cut vegetables uniformly so they cook evenly.
Broil for 2 minutes at the end for added caramelization and crisp edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 8g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg