Balsamic Chicken and Veggie Sheet Pan Dinner
The ultimate comfort food that’s healthy and easy! This Balsamic Chicken and Veggie Sheet Pan Dinner combines juicy chicken with vibrant vegetables, all roasted to perfection. Perfect for a weeknight meal, it’s as delicious as it is simple to make. Try it tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Whisk
- Frying Pan
- Oven
- Cutting Board
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 4 cloves garlic minced
- 1 small (7 oz) zucchini stemmed, diced into 1/2-inch thick half moons
- 1 small (7 oz) yellow squash stemmed, diced into 1/2-inch thick half moons
- 1 (10 oz) broccoli crown cut into small florets
- 1 orange bell pepper stemmed, seeded and chopped into 1-inch pieces
- 1/2 medium red onion diced into chunks
- 1 1/2 lbs boneless skinless chicken breasts diced into 1 1/4-inch pieces
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 1/2 cups grape tomatoes or cherry tomatoes (halve them if large or if adding at the end)
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, and garlic.
- Add the zucchini, yellow squash, broccoli, bell pepper, and red onion to a rimmed sheet pan.
- Top the vegetables with the diced chicken. Pour the balsamic mixture over everything, and toss to ensure all ingredients are well coated.
- Sprinkle with Italian seasoning, salt, and pepper. Toss again to distribute the seasonings.
- Spread the chicken and veggies into an even layer on the sheet pan.
- Roast in your preheated oven for 10 minutes.
- Add the tomatoes, toss everything, and spread into an even layer again.
- Return the pan to the oven and roast for an additional 6 to 10 minutes.
- Once done, remove from the oven, sprinkle with parsley, and serve immediately.
Notes
- Tip 1: Cut the chicken pieces to the same size so they cook evenly.