Oh my goodness, guys! I can’t wait to share this delightful recipe with you for Balsamic Chicken and Veggie Sheet Pan. It’s one of those magical meals that look like they took hours to prepare but only take a fraction of the time. Whenever I’m pressed for time but still want something healthy and tasty, this is my go-to. Plus, it makes my kitchen smell amazing—like a fancy restaurant!
I have fond memories of hosting my friends for dinner and surprising them with this dish. It takes little effort to whip up and everyone loves the combination of tender chicken and fresh veggies glazed in that sweet and tangy balsamic goodness. I mean, who doesn’t love a one-pan recipe? Less cleanup is definitely a win in my book!
What’s in Balsamic Chicken and Veggie Sheet Pan?
– Boneless, skinless chicken breasts: This is the shining star of our dish. I like to dice them for quicker cooking and nicer bite-sized pieces. Fresh chicken makes for a tender and juicy meal.
– Broccoli florets: A serious superfood! Packed with vitamins and minerals, broccoli adds a marvelous crunch.
– Yellow squash and zucchini: These two bring added sweetness and beautiful color! You can use whatever squash you fancy, but I find yellow and green look gorgeous together.
– Bell peppers: I love using a mix of colors—red, yellow, and green—because they add flavor and a burst of color, making the dish visually stunning!
– Cherry tomatoes: These little gems bring a juicy pop that balances beautifully with the balsamic sauce.
– Red onion: Sweet and slightly tangy, red onions are awesome for roasting and become so tender in this dish.
– Balsamic vinegar: The star ingredient that brings everything together with its rich flavor.
– Olive oil: Helps the veggies roast beautifully and adds a nice layer of flavor.
– Garlic powder, dried oregano, and dried thyme: These will enhance the flavor profile with that comforting, herby aroma.
– Salt and pepper: Because every dish needs a little seasoning!
– Fresh parsley: A sprinkle on top for that fresh finish that brightens up the dish.
Is Balsamic Chicken and Veggie Sheet Pan Good for You?
Absolutely! This dish is not only delicious but also nutrient-packed.
Chicken: Full of protein, chicken will help keep you full and satisfied.
Veggies: Broccoli, bell peppers, squash, and zucchini are all low in calories but high in fiber, vitamins, and minerals. These greens are great for your gut health.
Balsamic vinegar: In addition to adding a fabulous flavor, it also contains antioxidants, which are fantastic for combating inflammation.
Just remember to keep an eye on the salt if you’re watching your sodium intake, but other than that, enjoy this colorful plate of wholesome goodness!
Ingredients
– 1 pound boneless, skinless chicken breasts, diced
– 2 cups broccoli florets
– 1 cup yellow squash, sliced
– 1 cup zucchini, sliced
– 1 cup mixed bell peppers, diced
– 1 cup cherry tomatoes, halved
– 1 red onion, diced
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 teaspoons garlic powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
*Serves 4*
How to Make Balsamic Chicken and Veggie Sheet Pan?
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. I love using parchment paper for easy cleanup—thank you, future me!
2. In a large bowl, mix together the diced chicken and all the veggies: broccoli, yellow squash, zucchini, bell peppers, cherry tomatoes, and red onion.
3. In another bowl, whisk together the balsamic vinegar, olive oil, garlic powder, oregano, thyme, salt, and pepper until it’s well combined.
4. Pour the balsamic mixture over the chicken and veggies in the big bowl and toss it all to coat evenly. I usually just dive in with my hands—just make sure they’re clean!
5. Spread the mixture evenly on your prepared sheet pan in a single layer. This helps everything cook evenly; no one likes soggy veggies!
6. Pop it in the oven and bake for 25-30 minutes, or until the chicken is cooked through and the veggies are tender. I like to stir everything halfway through to ensure all sides get that beautiful roast.
7. Once it’s done, take it out and garnish with a sprinkle of freshly chopped parsley. The color contrast is just so pretty!
8. Serve it warm as a complete meal, or get creative and serve it in wraps for a fun twist!
Kitchen Magic Tricks!
– Feel free to switch up the veggies depending on what you have on hand. Carrots, asparagus, or even sweet potatoes would work great!
– For a little extra zing, toss in some red pepper flakes for spice.
– Leftovers? This dish is awesome cold too! Toss it into a salad for lunch the next day.
I really hope you give this Balsamic Chicken and Veggie Sheet Pan a try! It’s one of those recipes that makes you feel like a culinary rockstar without a ton of effort. If you do make it, please drop me a note and let me know how it turns out. Happy cooking, my friends!
