Sheet Pan Honey Balsamic Chicken and Veggies
Ingredients
The chicken and veggies
-
1
lb
boneless skinless chicken breasts, cut into 1-inch pieces
-
3
pieces
bell peppers (red, orange, yellow), cut into chunks
-
1
medium
onion, cut into chunks
-
1
Tbsp
fresh basil, chopped
-
to taste
salt and pepper
The sauce
-
¼
cup
balsamic vinegar
-
2
Tbsp
honey
-
1
Tbsp
Dijon mustard
-
2
cloves
garlic, minced
Instructions
- 1. Preheat the oven to 400°F.
- 2. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic over medium heat and bring to a boil. Reduce heat and simmer until thick and bubbly.
- 3. Spread the chicken and chopped veggies on a baking sheet sprayed with cooking spray. Season with salt and pepper.
- 4. Drizzle half of the sauce over the chicken and veggies, then toss to combine.
- 5. Bake for about 20 minutes, tossing halfway through, until veggies are tender and chicken is cooked through.
- 6. Drizzle the remaining sauce over the top and sprinkle with fresh basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
208
Total fat
3.3g
Total carbohydrates
20.1g
Total protein
24.3g
Sodium
524.1mg
Cholesterol
0mg
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