Sheet Pan Balsamic Chicken and Veggies
Ingredients
- 2 small-medium zucchini squash
ends trimmed and cut into 1-inch pieces), (about 340 g
- 1 to 2 small-medium yellow squash
ends trimmed and cut into 1-inch pieces), (about 340 g
- 1 red
orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 medium red onion
cut into 1-inch pieces
- 1 medium head of broccoli
stem trimmed, and florets cut into 1-inch pieces or so), (about 340 g
- 1 to 1 1/2 pounds boneless skinless chicken breasts
cut into thin strips
- 1/3 cup balsamic vinegar
- 3 tablespoons olive oil
avocado oil, or canola/vegetable oil
- 1 to 2 tablespoons honey
depending on how sweet you want it
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
I use coarse, kosher salt
- 1/2 teaspoon pepper
I use coarsely ground black pepper
- 1 to 2 cups cherry tomatoes
halved
Directions
- 1
Preheat the oven to 400 degrees F.
- 2
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
- 3
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
- 4
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren't overlapping each other.
- 5
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
- 6
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).
Sheet Pan Balsamic Chicken and Veggies
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About this Recipe
Craving a vibrant, flavorful dinner that's incredibly easy to make? This Sheet Pan Balsamic Chicken and Veggies recipe delivers a delicious, wholesome meal with minimal fuss, perfect for any busy weeknight.
The genius of this dish lies in its simplicity: everything roasts together on one sheet pan, infusing every ingredient with a beautiful, rich balsamic glaze. This method not only guarantees a harmonious blend of flavors but also makes cleanup a breeze, meaning more time to enjoy your meal and less time scrubbing pots. It's a testament to how simple techniques can yield extraordinary results.
Prepare for a visually stunning and intensely aromatic meal. You'll find tender, savory chicken strips perfectly caramelized alongside a colorful array of roasted vegetables. The zucchini and yellow squash become delightfully tender, while the broccoli florets develop a slightly crisp edge. Sweet bell peppers and robust red onion soften beautifully, all coated in a sticky, tangy-sweet balsamic dressing.
Each forkful offers a delightful balance of sweet, tangy, and savory notes, enhanced by the aromatic dried basil and oregano. The addition of fresh, halved cherry tomatoes, bursting with juicy flavor, brightens the entire plate, adding a wonderful freshness that cuts through the richness of the glaze. It's a satisfying and comforting dish that feels gourmet yet is incredibly approachable.
This recipe is wonderfully adaptable to your preferences. You have full control over the sweetness of the balsamic glaze; simply use 1 or 2 tablespoons of honey depending on your desired taste. Feel free to vary the bell pepper color, opting for red, orange, or yellow to suit your aesthetic or what’s available. For the cooking oil, you can readily use olive oil, avocado oil, or canola/vegetable oil based on your pantry and dietary needs.
This Sheet Pan Balsamic Chicken and Veggies makes a fantastic stand-alone meal, ideal for a wholesome family dinner. Serve it straight from the sheet pan for an inviting, rustic presentation, or plate it individually for a more curated dining experience.