Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 620mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 29g
Cholesterol: 75mg