Sheet Pan Balsamic Chicken and Veggies
Ingredients
The Vegetables
-
2
pieces
small-medium zucchini squash
-
1 to 2
pieces
small-medium yellow squash
-
1
piece
red, orange or yellow bell pepper
-
1
piece
medium red onion
-
1
head
medium head of broccoli
-
1 to 2
cups
cherry tomatoes
The Chicken
-
1 to 1 ½
pounds
boneless skinless chicken breasts
The Sauce
-
⅓
cup
balsamic vinegar
-
3
tablespoons
olive oil, avocado oil, or canola/vegetable oil
-
1 to 2
tablespoons
honey
-
1
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Preheat the oven to 400°F.
- Place the chopped vegetables evenly on a large sheet pan.
- Lay the chicken strips on top of the vegetables.
- In a bowl, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt, and pepper.
- Pour the mixture over the chicken and veggies, and toss to coat.
- Arrange the ingredients in an even layer, ensuring chicken pieces aren't overlapping.
- Bake for 12-15 minutes until the vegetables are crisp-tender and the chicken is cooked through.
- Add the cherry tomatoes and toss quickly.
- Serve immediately, optionally over pasta with Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
11g
Total carbohydrates
19g
Total protein
29g
Sodium
566mg
Cholesterol
73mg
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