Description
Balsamic Chicken and Veggie Sheet Pan is a quick and flavorful dish that transforms your weeknight dinners into a culinary delight. Tender chicken breasts marinated in a rich balsamic glaze are roasted alongside vibrant, colorful vegetables, resulting in an easy one-pan meal that’s both healthy and satisfying. This recipe is perfect for busy evenings or laid-back gatherings, offering minimal cleanup and maximum flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers, sliced
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry with paper towels.
- In a bowl, whisk together balsamic vinegar, olive oil, honey, and oregano.
- Marinate chicken in the mixture for at least 30 minutes.
- Chop vegetables into bite-sized pieces.
- Line a baking sheet with parchment paper; arrange marinated chicken in the center and scatter veggies around it.
- Drizzle remaining marinade over everything; season with salt and pepper.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 365
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg