Irresistible Balsamic Chicken and Veggie Sheet Pan Recipe

There’s something utterly delightful about the aroma of Balsamic Chicken and Veggie Sheet Pan wafting through your home, promising juicy chicken mingled with vibrant veggies. Imagine the tangy sweetness of balsamic vinegar dancing with fresh herbs, creating a symphony of flavors that can make even the pickiest eaters swoon.

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This dish isn’t just another recipe; it’s a culinary hug on a busy weeknight. With its ease of preparation and delicious outcome, it’s perfect for those evenings when you want to impress without breaking a sweat. Plus, cleanup is as easy as pie—well, easier, since there’s no pie involved.

Ingredients for Balsamic Chicken and Veggie Sheet Pan

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

• Boneless, Skinless Chicken Breasts: Choose 3-4 chicken breasts based on how many people you’re feeding—these will soak up all that yummy balsamic goodness.

• Bell Peppers: Opt for a mix of red, yellow, and green peppers for a colorful presentation and sweet flavor.

• Zucchini: Slice this versatile veggie into rounds; it adds great texture and absorbs the balsamic glaze beautifully.

• Red Onion: Cut into wedges for added sweetness; roasting brings out its natural sugars, making each bite delectable.

• Olive Oil: This will help the chicken and veggies roast perfectly; use extra virgin for the best flavor.

• Balsamic Vinegar: The star of the show! A good quality balsamic vinegar enhances flavor depth significantly.

• Dried Oregano: A sprinkle adds an earthy note that complements the other ingredients marvelously.

• Salt & Pepper: Essential seasonings to elevate your dish; adjust according to 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

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Getting Ready for Roasting

Preheat your oven to 400°F (200°C) so it’s nice and hot when you pop in your sheet pan. Meanwhile, line a baking sheet with parchment paper for effortless cleanup later—thank me later!

Veggie Prep Extravaganza

Chop bell peppers, zucchini, and red onion into even-sized pieces so they cook at the same rate. They’ll turn tender while caramelizing beautifully—just wait until you smell them!

Marinating Magic

In a large bowl, combine olive oil, balsamic vinegar, dried oregano, salt, and pepper. Toss in the chicken breasts first; make sure they’re well-coated in this tangy marinade. Let them soak up all that flavor while you add the veggies.

A Colorful Assembly Line

On your prepared baking sheet, arrange the marinated chicken in the center surrounded by those vibrant veggies. You want each piece to shine like it’s at a cooking pageant—let them bask in their glory!

Roasting Time!

Slide your sheet pan into the preheated oven and roast everything for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C). I love watching those colors deepen as they cook; it’s like a culinary performance art!

Final Touches

Once out of the oven, let your creation rest for five minutes before serving. This step allows juices to redistribute within the chicken—trust me; it’ll be worth it when you take that first bite.

Serving Suggestions

Serve your Balsamic Chicken and Veggie Sheet Pan hot from the oven with your favorite side dish or on its own! It pairs wonderfully with rice or crusty bread to soak up any leftover glaze.

Enjoying Your Meal

As you dig into this dish, relish each mouthful bursting with flavor—it’s like a delicious hug from inside! Don’t forget to share with friends or family (or keep leftovers all to yourself!).

With just one pan needed for this incredible meal, you’ll find yourself reaching for this recipe again and again—each time promising not to spill anything on yourself… but we know how that goes! Enjoy!

Perfecting the Cooking Process

To achieve mouthwatering results, start by marinating the chicken while you chop the veggies. Next, preheat your oven, then roast everything together on a sheet pan for an evenly cooked meal that practically cleans itself.

Add Your Touch

Feel free to swap the vegetables based on your fridge’s contents. Try different marinades, like honey mustard or lemon garlic, to add a personal touch that suits your taste buds perfectly.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to four days. Reheat in the microwave or oven until warmed through for a quick and delicious meal any day of the week.

I once made this Balsamic Chicken and Veggie Sheet Pan for a family gathering, and everyone asked for seconds! It’s amazing how a simple meal can spark such joy at the dinner table.

FAQs :

What is Balsamic Chicken and Veggie Sheet Pan?

Balsamic Chicken and Veggie Sheet Pan is a simple yet delicious recipe that combines marinated chicken with a variety of vegetables. This dish is baked on a single sheet pan, making it easy to prepare and clean up. The balsamic vinegar adds a tangy flavor that perfectly complements the tender chicken and roasted veggies. It’s a nutritious meal that can be enjoyed any day of the week, appealing to both families and busy individuals looking for quick, healthy options.

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

Preparation time for Balsamic Chicken and Veggie Sheet Pan typically takes about 15 minutes. You’ll spend this time chopping the vegetables and marinating the chicken in balsamic vinegar, olive oil, garlic, and herbs. After that, bake everything in the oven for approximately 25-30 minutes until the chicken is cooked through and the veggies are tender. Altogether, you can have this wholesome meal ready in under an hour.

Can I customize the vegetables in Balsamic Chicken and Veggie Sheet Pan?

Absolutely! One of the great aspects of Balsamic Chicken and Veggie Sheet Pan is its versatility. Feel free to swap out or add your favorite vegetables such as bell peppers, zucchini, or asparagus. Just make sure to cut them into similar sizes for even cooking. You can also try different seasonings or marinades to suit your taste preferences while still enjoying this easy one-pan meal.

Is Balsamic Chicken healthy?

Yes, Balsamic Chicken is generally considered a healthy meal option. It features lean protein from the chicken breast and a variety of colorful vegetables packed with vitamins and minerals. By using balsamic vinegar instead of heavy sauces, you reduce calorie intake without sacrificing flavor. This dish can fit well into various diets, making it an excellent choice for those aiming for a balanced lifestyle.

Conclusion for Balsamic Chicken and Veggie Sheet Pan :

In conclusion, Balsamic Chicken and Veggie Sheet Pan offers a delightful blend of flavors while ensuring ease of preparation. This one-pan meal combines marinated chicken with nutritious vegetables, making it perfect for busy weeknights or family dinners. With minimal cleanup required, you can enjoy this healthy dish without stress. Don’t hesitate to customize it according to your preferences—this recipe is as flexible as it is delicious!

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Balsamic Chicken and Veggie Sheet Pan

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Balsamic Chicken and Veggie Sheet Pan is a flavorful one-pan meal that combines juicy marinated chicken breasts with a medley of vibrant vegetables. Roasted to perfection in a tangy balsamic glaze, this dish is perfect for busy weeknights when you need quick, nutritious options without the hassle of extensive cleanup. Enjoy the delightful aroma as it fills your kitchen while providing a satisfying meal for the whole family.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium zucchinis, sliced into rounds
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1/3 cup balsamic vinegar
• 2 teaspoons dried oregano
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix olive oil, balsamic vinegar, oregano, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for about 10 minutes.
3. Chop the vegetables into even-sized pieces and add them to the bowl with the chicken; toss again to coat.
4. Arrange the marinated chicken in the center of the prepared baking sheet with veggies surrounding it.
5. Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
6. Allow to rest for five minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with veggies (approximately 300g)
• Calories: 335
• Sugar: 6g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: - Feel free to swap vegetables based on what you have available—broccoli or asparagus work great! - For added flavor, incorporate fresh herbs like rosemary or thyme into your marinade.