Sheet Pan Balsamic Chicken Veggie Bake
Ingredients
The marinade
-
3
tablespoons
balsamic vinegar
-
½
cup
avocado or olive oil
-
4
cloves
garlic, minced
-
1
teaspoon
brown or Dijon mustard (optional)
-
3
tablespoons
fresh basil, finely chopped
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
The chicken and vegetables
-
1¼
lbs.
boneless, skinless chicken breast, tenders or thighs
-
3
small heads
broccoli, chopped into pieces
-
3–4
medium
carrots, peeled and cut into skinny sticks
-
2
cups
button mushrooms, halved or quartered if large
-
1
small
red onion, diced into larger chunks
-
1
cup
cherry or grape tomatoes
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a bowl, whisk together balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper to make the sauce.
- Marinate the chicken in half of the balsamic sauce in a zip-top bag or glass container in the fridge while preparing the veggies.
- Chop the broccoli, carrots, mushrooms, and onion.
- Spread the veggies (except tomatoes) on the prepared sheet pan and pour the remaining balsamic sauce over them, tossing to coat.
- Make space for the chicken on the sheet pan and place the marinated chicken there, discarding any leftover marinade.
- Bake in the oven for 10 minutes, then add the tomatoes and toss the veggies.
- Return to the oven and bake for an additional 5-10 minutes until the chicken is cooked through.
Nutrition Facts (estimated)
Servings
5 servings
Calories
353
Total fat
15g
Total carbohydrates
13g
Total protein
29g
Sodium
325mg
Cholesterol
mg
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