Delicious Balsamic Chicken and Veggie Sheet Pan Recipe

There’s something magical about the aroma of Balsamic Chicken and Veggie Sheet Pan wafting through your kitchen. Imagine tender chicken, perfectly roasted veggies, and that tangy balsamic glaze mingling together on a single sheet pan. It’s like a culinary symphony, where every bite harmonizes flavor, texture, and pure joy.

I remember the first time I made this dish; it was a chaotic weeknight, and I was juggling two kids, a dog that decided to play hide and seek with my shoes, and a mountain of laundry. Enter Balsamic Chicken and Veggie Sheet Pan—a lifesaver! It became our go-to meal for busy nights, effortlessly impressing everyone at the table while allowing me to reclaim sanity amidst the delicious chaos.

Ingredients for Balsamic Chicken and Veggie Sheet Pan

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; they stay juicy when cooked just right.

• Bell Peppers: Use a mix of colors—red, yellow, and green—for visual appeal and sweetness.

• Zucchini: Slice this summer favorite into rounds to ensure even cooking.

• Red Onion: Sweetness from red onion adds depth; cut into wedges for lovely caramelization.

• Cherry Tomatoes: These little gems burst with flavor as they roast; choose ripe ones for the best taste.

For the Sauce:

• Balsamic Vinegar: Choose high-quality balsamic vinegar for a rich flavor that elevates the entire dish.

• Olive Oil: Extra virgin olive oil enhances the overall taste while helping everything roast beautifully.

• Dried Italian Herbs: A sprinkle of oregano or basil adds an aromatic touch that complements all ingredients.

• Salt and Pepper: Essential seasonings to boost flavors; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Balsamic Chicken and Veggie Sheet Pan

Preparing Your Ingredients

Begin by preheating your oven to a sizzling 400°F (200°C). Meanwhile, wash and chop all veggies into bite-sized pieces. This is where you can get creative—cut them in fun shapes if you’re feeling adventurous!

Marinating the Chicken

In a bowl, whisk together balsamic vinegar, olive oil, dried herbs, salt, and pepper. Add your chicken breasts directly into this flavorful bath. Let them soak up those magic flavors while you prepare the veggies—about 20 minutes should do it.

Arranging Everything on the Sheet Pan

Grab a large baking sheet (the bigger, the better) and spread out your marinated chicken in the center. Arrange those colorful veggies around it like an edible rainbow. Drizzle any remaining marinade over everything because why not?

Roasting Perfection

Pop that glorious sheet pan into your preheated oven. Roast everything for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and looks golden brown while vegetables are tender but still vibrant.

Finishing Touches

Once done roasting, take out your masterpiece with care—don’t burn yourself! Allow it to rest for about five minutes before serving; this lets juices settle back in for maximum juiciness. Serve hot with some crusty bread or over rice!

Enjoying Every Bite

Savor each mouthful of Balsamic Chicken and Veggie Sheet Pan as if you’ve just discovered the secret to happiness! Every forkful bursts with succulent chicken flavor paired with perfectly roasted veggies coated in tangy goodness. Who knew busy weeknights could taste so gourmet?

Cooking can feel overwhelming sometimes—especially when life throws curveballs—but this recipe proves that amazing meals don’t have to be complicated or time-consuming. So roll up those sleeves because dinner is served!

Perfecting the Cooking Process

Start by marinating the chicken in balsamic vinegar while you chop your veggies. Preheat your oven, then arrange everything on a sheet pan. Roast until golden brown and cooked through, allowing the flavors to meld beautifully.

Add Your Touch

Feel free to swap out vegetables based on the season or your cravings. Try adding bell peppers for sweetness or zucchini for a fresh crunch. You can even sprinkle some feta cheese or nuts for extra flavor and texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. To reheat, pop it in the microwave or oven until warmed through, keeping that delicious flavor intact.

Sometimes I make this dish when friends come over, and their reactions are priceless—everyone loves how colorful and tasty it is! It’s my go-to recipe for impressing dinner guests without breaking a sweat.

FAQs :

What ingredients do I need for Balsamic Chicken and Veggie Sheet Pan?

To make Balsamic Chicken and Veggie Sheet Pan, you will need boneless chicken breasts, a mix of colorful vegetables such as bell peppers, zucchini, and red onions. Additionally, gather balsamic vinegar, olive oil, garlic, honey, salt, and pepper for the marinade. Fresh herbs like rosemary or thyme also enhance the flavor. The combination of these ingredients creates a delicious and healthy meal that is simple to prepare.

How long does it take to cook Balsamic Chicken and Veggie Sheet Pan?

Cooking Balsamic Chicken and Veggie Sheet Pan typically takes around 30 to 40 minutes. Preheat your oven to 400°F (200°C) for optimal cooking. Once you place the marinated chicken and veggies on a sheet pan, they should roast until the chicken reaches an internal temperature of 165°F (75°C). This time may vary slightly based on your oven’s efficiency and the size of your chicken pieces.

Can I use different vegetables in my Balsamic Chicken and Veggie Sheet Pan?

Absolutely! One of the great things about Balsamic Chicken and Veggie Sheet Pan is its versatility. You can substitute any vegetables you prefer or have on hand. Consider adding carrots, broccoli, asparagus, or even sweet potatoes. Just remember to cut them into uniform sizes for even cooking. This way, you can customize your dish according to your taste while maintaining its delicious flavor.

Is Balsamic Chicken and Veggie Sheet Pan healthy?

Yes! Balsamic Chicken and Veggie Sheet Pan is a healthy meal option. It features lean protein from the chicken and loads of vitamins from the colorful vegetables. The balsamic vinegar adds flavor without excess calories or unhealthy fats. Moreover, by using olive oil in moderation, you promote heart-healthy fats. This dish is not only nutritious but also supports a balanced diet when enjoyed as part of a varied meal plan.

Conclusion for Balsamic Chicken and Veggie Sheet Pan :

Balsamic Chicken and Veggie Sheet Pan is a quick, flavorful dish that makes weeknight dinners easy and satisfying. With just a few simple ingredients and minimal cleanup required, it’s perfect for busy schedules. By customizing the vegetables based on your preference, this recipe allows for creativity while staying healthy. Whether you’re preparing it for family or friends, this delightful one-pan meal will please everyone at the table. Enjoy making this delicious recipe that combines convenience with amazing taste!

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Balsamic Chicken and Veggie Sheet Pan

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Balsamic Chicken and Veggie Sheet Pan is a vibrant and flavorful dish that effortlessly transforms busy weeknights into culinary delights. Juicy chicken breasts roast alongside colorful seasonal vegetables, all coated in a tangy balsamic glaze. This one-pan wonder is not only easy to prepare but also makes for a stunning presentation, perfect for family dinners or entertaining guests. With minimal cleanup required, you can enjoy a stress-free cooking experience while savoring every delicious bite.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup bell peppers (mixed colors), chopped
• 1 medium zucchini, sliced
• 1 medium red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp dried Italian herbs (oregano or basil)
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together balsamic vinegar, olive oil, dried herbs, salt, and pepper.
3. Add chicken breasts to the marinade and let sit for 20 minutes.
4. Chop the veggies while marinating.
5. On a large baking sheet, arrange marinated chicken in the center and surround with veggies.
6. Drizzle any remaining marinade over everything.
7. Roast for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
8. Allow to rest for five minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with vegetables (approximately 350g)
• Calories: 330
• Sugar: 6g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 90mg