Balsamic Chicken and Veggie Sheet Pan
Balsamic Chicken and Veggie Sheet Pan is a vibrant, one-pan meal that brings together juicy marinated chicken and colorful roasted vegetables. Coated in a tangy balsamic glaze, this dish bursts with flavor and is perfect for busy weeknights or impressing guests with minimal effort. With easy preparation and hassle-free cleanup, you’ll enjoy every delicious bite while creating beautiful memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup bell peppers (sliced)
- 1 medium zucchini (sliced)
- 1 medium red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, olive oil, honey, and oregano.
- Cut chicken into 1-inch pieces and toss in half of the marinade.
- Chop bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
- Spread chicken and veggies on a lined baking sheet; drizzle remaining marinade over the top.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Garnish with fresh basil or parsley before serving.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Customize vegetables based on seasonal availability or personal preference. For added flavor variation, try using lemon garlic or honey mustard marinades.