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