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Sheet Pan Balsamic Chicken and Veggies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A flavorful and easy sheet pan meal combining tender chicken with roasted vegetables, all coated in a tangy balsamic glaze.

Ingredients

Sauce

  • 3 tablespoons balsamic vinegar
  • 1/2 cup avocado or olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon brown or Dijon mustard (optional)
  • 3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of thyme and basil)
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 1.25 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 sticks (see note below)
  • 2 cups button mushrooms, halved or quartered
  • 1 small red onion, diced (into larger chunks)
  • 1 cup cherry or grape tomatoes

Instructions 

  • Preheat oven to 400℉ (200℃). Line a sheet pan with parchment paper.
  • Mix balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper to make the sauce. Marinate chicken in half of it in the fridge.
  • Chop vegetables, toss with remaining sauce, and spread on the sheet pan. Add chicken and bake for 10 minutes.
  • Add tomatoes, toss, and bake for another 5-10 minutes until chicken reaches 165℉ (74℃).
  • Top with extra basil, serve, and enjoy!

Notes

Marinate the chicken up to 24 hours for more flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: balsamic, Chicken, Vegetables