Looking for a quick, healthy, and delicious dinner that requires minimal effort? This Sheet Pan Balsamic Chicken & Roasted Vegetables recipe is the perfect solution! Packed with lean protein, colorful vegetables, and a tangy balsamic glaze, this dish is not only nutritious but also incredibly flavorful. Plus, it’s a one-pan meal, meaning easy prep and even easier cleanup.
Whether you’re meal prepping for the week or need a hassle-free weeknight dinner, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe
✅ One-Pan Convenience – Everything cooks on a single sheet pan, saving time and effort.
✅ Healthy & Nutritious – Lean chicken breast, fiber-rich vegetables, and a light balsamic marinade make this a well-balanced meal.
✅ Deliciously Flavorful – The combination of balsamic vinegar, garlic, and herbs creates a bold, tangy, and slightly sweet taste.
✅ Customizable – Easily swap out vegetables based on seasonality or personal preference.
Sheet Pan Balsamic Chicken & Roasted Vegetables – A Healthy & Flavorful One-Pan Meal
Ingredients
For the Balsamic Chicken:
- 2 boneless skinless chicken breasts (or 4 chicken thighs)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon honey optional for slight sweetness
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Roasted Vegetables:
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Balsamic Marinade
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, Italian seasoning, salt, and black pepper. This marinade adds a rich, tangy depth of flavor to the chicken.
Step 3: Marinate the Chicken
- Place the chicken breasts (or thighs) in a bowl and pour the balsamic marinade over them. Let it sit for at least 10-15 minutes (or up to an hour if you have time).
Step 4: Prep the Vegetables
- While the chicken marinates, chop the vegetables and place them in a large bowl. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and black pepper, and toss to coat evenly.
Step 5: Assemble on the Sheet Pan
- Spread the seasoned vegetables evenly across the sheet pan. Place the marinated chicken breasts in the center of the pan, surrounded by the vegetables. Pour any remaining marinade over the chicken for extra flavor.
Step 6: Bake to Perfection
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. For a slightly caramelized finish, broil the dish for 2-3 minutes at the end.
Step 7: Garnish and Serve
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley or a sprinkle of Parmesan cheese for an extra burst of flavor. Serve warm and enjoy!
Notes
✔️ Don’t Overcrowd the Pan: Spread ingredients in a single layer to promote caramelization.
✔️ Marinate for More Flavor: If you have time, marinate the chicken for at least 30 minutes for deeper flavor.
✔️ Use Chicken Thighs for Extra Juiciness: While chicken breasts are lean, thighs stay extra juicy.
✔️ Switch Up the Vegetables: Use what’s in season—try carrots, asparagus, Brussels sprouts, or mushrooms.
Health Benefits of This Recipe
🥦 Rich in Antioxidants: The variety of vegetables provides essential vitamins, minerals, and antioxidants.
🐔 High-Protein Meal: Chicken breast is an excellent source of lean protein, helping to keep you full and support muscle health.
🍅 Heart-Healthy: Olive oil and balsamic vinegar contain beneficial compounds that support heart health.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can prep the vegetables and marinate the chicken in advance. Store everything in the fridge until ready to bake.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
3. Can I use frozen vegetables?
Fresh vegetables are best for roasting, but if using frozen, let them thaw slightly and pat dry to avoid excess moisture.
4. Can I make this dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free. Just ensure all condiments used are certified gluten-free.
5. What can I substitute for balsamic vinegar?
You can use Apple Cider Vinegar with a teaspoon of honey for a similar flavor.
Final Thoughts
This Sheet Pan Balsamic Chicken & Roasted Vegetables recipe is the ultimate easy, healthy, and delicious meal that fits perfectly into any lifestyle. Whether you’re meal prepping, cooking for your family, or just need a quick dinner option, this one-pan dish is sure to impress.
Try this recipe today, and let me know in the comments how you liked it! Don’t forget to share it with friends and family who love simple, nutritious meals.
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