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.

Ingredients

Scale

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

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Chop the vegetables into even-sized pieces and add them to the bowl with the chicken; toss again to coat.
Arrange the marinated chicken in the center of the prepared baking sheet with veggies surrounding it.
Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
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.