Sheet Pan Balsamic Chicken and Veggies
This easy and delicious one-pan dish features tender chicken breasts marinated in balsamic vinegar alongside vibrant roasted vegetables, perfect for busy weeknights or meal prep.
Ingredients
Chicken and Marinade
- 2 pieces chicken breasts Ensure they are of even size for uniform cooking.
- 3 tablespoons balsamic vinegar Acts as a marinade, adding flavor and tenderness.
- 2 tablespoons olive oil For moisture and flavor.
- 3 cloves garlic, minced For extra flavor.
- 1 tablespoon honey Adds sweetness to the marinade.
- 1 teaspoon Dijon mustard For depth of flavor.
- 1 teaspoon Italian seasoning Herbs mix for additional flavor.
- 1 teaspoon salt For seasoning.
- ½ teaspoon black pepper For seasoning.
Vegetables
- 1 piece red bell pepper, sliced Adds sweetness and color.
- 1 piece yellow bell pepper, sliced Adds sweetness and color.
- 1 piece zucchini, sliced into half moons Provides a mild flavor.
- 1 piece red onion, sliced Adds sweetness and depth.
Instructions
Preparation
- Gather all your ingredients. Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Slice the vegetables into uniform pieces for even cooking.
Make the Marinade
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, Italian seasoning, salt, and black pepper.
Marinate the Chicken
- Place the chicken breasts in a bowl or resealable bag. Pour half of the marinade over the chicken and refrigerate for at least 30 minutes.
Prep the Vegetables
- While the chicken is marinating, prepare the vegetables and toss them with the remaining marinade in a separate bowl.
Cook
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- Lay the marinated chicken in the center and surround it with the coated vegetables.
- Roast in the oven for about 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- For an extra char, switch to broil for the last 2 minutes of cooking.
Serving
- Once cooked, let the chicken rest for a few minutes before slicing. Serve it alongside the roasted vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Allow chicken to rest after cooking for juiciness.