Description
This Sheet Pan Balsamic Chicken and Veggies recipe combines tender, marinated chicken breasts with a colorful medley of fresh vegetables, all baked together for a delicious and healthy one-pan meal. Featuring a tangy balsamic sauce infused with garlic and fresh basil, this easy-to-make dinner is perfect for busy weeknights and serves 5 hearty portions.
Ingredients
Scale
Marinade and Sauce
- 3 tablespoons balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves, minced
- 1 teaspoon brown or Dijon mustard (optional)
- 3 tablespoons fresh basil, finely chopped (plus additional for topping)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Protein
- 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
Vegetables
- 3 small heads broccoli, chopped into pieces (about 4-5 cups total)
- 3-4 medium carrots, peeled and cut into skinny sticks
- 2 cups button mushrooms, halved or quartered if large
- 1 small red onion, diced into larger chunks
- 1 cup cherry or grape tomatoes
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a rimmed sheet pan with parchment paper for easy cleanup.
- Make the Balsamic Sauce: In a bowl, whisk together balsamic vinegar, avocado or olive oil, minced garlic, chopped fresh basil, optional mustard, sea salt, and black pepper to create a flavorful marinade and sauce.
- Marinate the Chicken: Place the chicken pieces into a zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken, toss to coat evenly, and refrigerate to marinate while prepping the vegetables. The chicken can marinate up to 24 hours for deeper flavor.
- Prepare the Vegetables: Chop broccoli into florets, peel and slice carrots into skinny sticks for tenderness, halve or quarter the mushrooms if large, and dice the red onion into large chunks.
- Toss Veggies with Sauce: Place all the vegetables except the tomatoes onto the prepared sheet pan. Pour the remaining balsamic sauce over them and toss thoroughly to coat all pieces. Massage the sauce well into broccoli florets to maximize flavor.
- Arrange Chicken and Veggies: Move the vegetables around on the sheet pan to create space. Place the marinated chicken pieces on the pan. Discard any remaining marinade used for the chicken.
- Bake Initial Stage: Place the sheet pan in the oven and bake for 10 minutes.
- Add Tomatoes and Toss: After 10 minutes, add the cherry or grape tomatoes to the sheet pan. Toss the vegetables gently to prevent burning and ensure even cooking. Return the pan to the oven.
- Finish Baking: Bake an additional 10 minutes or until the chicken is fully cooked. Use a meat thermometer to check the thickest part of the chicken; it should read 165℉ to confirm doneness.
- Serve: Remove the sheet pan from the oven. Sprinkle additional fresh chopped basil over the chicken and veggies before serving. Enjoy your wholesome, flavorful meal!
Notes
- This recipe is a quick and healthy one-pan meal, ready to bake in less than 20 minutes.
- Cutting carrots into skinny sticks helps them become tender during roasting.
- Marinate the chicken up to 24 hours ahead for enhanced flavor.
- Use parchment paper on the sheet pan for easier cleanup.
- Make sure to discard any leftover marinade that has touched raw chicken to avoid contamination.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 353 kcal
- Sugar: 7 g
- Sodium: 325 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 75 mg
