This recipe is perfect for busy weeknights when you need a healthy, filling meal without the hassle. The tangy-sweet balsamic marinade infuses the chicken and vegetables with rich flavor, and roasting everything on a single sheet pan makes preparation and cleanup incredibly simple. It’s a naturally gluten-free, high-protein dish that’s easy to customize with your favorite veggies and seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Bell peppers (any color)
Zucchini
Red onion
Cherry tomatoes
Broccoli florets
Olive oil
Balsamic vinegar
Dijon mustard
Garlic (minced)
Dried Italian seasoning
Salt
Black pepper
Optional: fresh parsley or basil for garnish
Directions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper to make the marinade.
Place the chicken in a large bowl or zip-top bag and pour half of the marinade over it. Toss to coat, then let marinate for at least 15–30 minutes (optional, but recommended).
While the chicken marinates, chop the vegetables into bite-sized pieces and place them on the prepared sheet pan.
Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Add the marinated chicken to the sheet pan, arranging everything in a single layer.
Roast for 25–30 minutes, flipping the chicken halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes before slicing the chicken (if using breasts).
Garnish with fresh herbs if desired and serve warm.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 25–30 minutes Total time: 40–45 minutes
Variations
Low-Carb: Swap starchy veggies like carrots or potatoes for cauliflower or green beans.
Spicy Version: Add a pinch of red pepper flakes or a splash of hot sauce to the marinade.
Vegan Option: Replace chicken with chickpeas or tofu and use the same marinade.
Different Proteins: Try salmon, shrimp, or instead of chicken. Adjust cooking times accordingly.
Add Grains: Serve over quinoa, couscous, or brown rice for a more filling meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 10–12 minutes, or microwave for 1–2 minutes until heated through. This dish also works great for meal prep and packed lunches.
FAQs
Can I use frozen vegetables?
Yes, but fresh vegetables roast better and get crispier. If using frozen, thaw and pat dry first to reduce moisture.
How do I know the chicken is done?
Chicken should reach an internal temperature of 165°F (74°C). It should be firm and no longer pink in the center.
Can I marinate the chicken overnight?
Yes, marinating overnight will deepen the flavor. Store it in the refrigerator and bring to room temperature before baking.
What’s the best type of chicken to use?
Boneless, skinless thighs or breasts both work well. Thighs stay juicier, while breasts are leaner.
Can I make this dish ahead of time?
Yes, you can chop the veggies and marinate the chicken a day in advance. Assemble and roast when ready.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just make sure your Dijon mustard and balsamic vinegar are certified gluten-free if needed.
Can I use other vegetables?
Absolutely. Use whatever you have on hand—carrots, mushrooms, asparagus, Brussels sprouts, or sweet potatoes are great choices.
How can I make this meal more filling?
Serve it with cooked grains like rice, quinoa, or pasta, or add beans for extra fiber and protein.
What can I do if the vegetables cook faster than the chicken?
Cut the vegetables into larger pieces or place the chicken in the oven for 5–7 minutes first before adding the veggies.
Can I grill instead of roasting?
Yes, you can grill the chicken and vegetables separately or use a grill basket for the veggies. The flavor will be slightly smokier.
Conclusion
Sheet pan balsamic chicken and veggies is a flavorful, balanced meal that’s perfect for any night of the week. It’s colorful, easy to prepare, and endlessly adaptable, making it a staple for anyone looking to eat healthier without sacrificing taste. With minimal cleanup and maximum flavor, this recipe will quickly become a favorite in your kitchen.
Sheet Pan Balsamic Chicken and Veggies is a healthy, one-pan dinner featuring juicy balsamic-marinated chicken roasted with colorful, tender vegetables. It’s quick, flavorful, and perfect for busy weeknights with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts or thighs
2 bell peppers, sliced
1 medium zucchini, sliced
1 red onion, cut into wedges
1 1/2 cups cherry tomatoes
2 cups broccoli florets
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
3 cloves garlic, minced
2 tsp dried Italian seasoning
1 tsp salt
1/2 tsp black pepper
Optional: fresh parsley or basil for garnish
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
Place chicken in a large bowl or bag, pour in half the marinade, and toss to coat. Marinate for 15–30 minutes if possible.
Chop vegetables into bite-sized pieces and spread on the prepared sheet pan. Drizzle with remaining marinade and toss.
Add marinated chicken to the sheet pan, arranging everything in a single layer.
Roast for 25–30 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) and vegetables are tender.
Remove from oven, rest chicken for a few minutes, then slice if using breasts.
Garnish with fresh herbs and serve warm.
Notes
Use thighs for juicier meat or breasts for a leaner option.Add carrots, Brussels sprouts, or mushrooms for variety.Marinate chicken overnight for deeper flavor.For a spicy version, add red pepper flakes or hot sauce to the marinade.Serve over grains like rice, couscous, or quinoa for a heartier meal.
