Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings
Chicken and veggies on one plate? Yes, please! This recipe is a sure winner! In less than an hour, you will surely enjoy these Sheet Pan Balsamic Chicken and Veggies! Try this recipe now, and I promise you that it is worth all your time and effort. Enjoy!
INGREDIENTS :
- 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
- 2 c button mushrooms, halved or quartered if large
- 1/2 c avocado or olive oil
- 1 small red onion, diced into larger chunks
- 1 c cherry or grape tomatoes
- 3 tbsp balsamic vinegar
- 3–4 medium carrots, peeled and cut into skinny sticks
- 4 garlic cloves, minced
- ¼ teaspoon pepper
- 1¼ pound boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
- ½ teaspoon sea salt
- 3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
- 1 teaspoon brown or Dijon mustard (optional)
DIRECTIONS :
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- Lay parchment paper onto a baking sheet.
- In a mixing bowl, add balsamic vinegar, mustard, oil, basil, salt, and pepper. Whisk until well mixed.
- In a large glass container, add the chicken and half of the balsamic sauce. Toss until the chicken pieces are well coated.
- Place the bowl inside the fridge to marinate the chicken for at least 4 hours to overnight. I highly suggest you marinate the chicken overnight.
- Slice the veggies into small cuts.
- Place the sliced veggies in the pan aside from the tomatoes.
- Add the balsamic sauce and toss until well combined.
- Add the chicken to the pan, then place the pan inside the preheated oven and bake the chicken for about 10 minutes.
- Transfer the veggies onto a clean plate.
- Bake the chicken for 10 more minutes or until done.
- Serve the chicken and veggies together. Enjoy!
Nutrition Facts:
CALORIES: 393 | SUGAR: 7G | SODIUM: 325MG | FAT: 23G | CARBOHYDRATES: 13G | FIBER: 3G | PROTEIN: 29G
SHEET PAN BALSAMIC CHICKEN AND VEGGIES
Yield:
5
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients
- 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
- 2 c button mushrooms, halved or quartered if large
- 1/2 c avocado or olive oil
- 1 small red onion, diced into larger chunks
- 1 c cherry or grape tomatoes
- 3 tbsp balsamic vinegar
- 3–4 medium carrots, peeled and cut into skinny sticks
- 4 garlic cloves, minced
- ¼ teaspoon pepper
- 1¼ pound boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
- ½ teaspoon sea salt
- 3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
- 1 teaspoon brown or Dijon mustard (optional)
Instructions
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- Lay parchment paper onto a baking sheet.
- In a mixing bowl, add balsamic vinegar, mustard, oil, basil, salt, and pepper. Whisk until well mixed.
- In a large glass container, add the chicken and half of the balsamic sauce. Toss until the chicken pieces are well coated.
- Place the bowl inside the fridge to marinate the chicken for at least 4 hours to overnight. I highly suggest you marinate the chicken overnight.
- Slice the veggies into small cuts.
- Place the sliced veggies in the pan aside from the tomatoes.
- Add the balsamic sauce and toss until well combined.
- Add the chicken to the pan, then place the pan inside the preheated oven and bake the chicken for about 10 minutes.
- Transfer the veggies onto a clean plate.
- Bake the chicken for 10 more minutes or until done.
- Serve the chicken and veggies together. Enjoy!
