Name: Balsamic Chicken and Veggie Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: ⅓ cup balsamic vinegar; ¼ cup olive oil; 1 tbsp honey; 4 cloves garlic; 7 oz zucchini; 7 oz yellow squash; 10 oz broccoli crown; 1 orange bell pepper; ½ medium red onion; 1½ lbs chicken breasts; 2 tsp Italian Seasoning; salt and freshly ground black pepper; 1½ cups grape tomatoes; 3 tbsp Fresh Parsley

Photos of Balsamic Chicken and Veggie Sheet Pan Dinner Recipe

How To Make Balsamic Chicken and Veggie Sheet Pan Dinner

This easy balsamic chicken is guaranteed to make weeknights wonderful. It’s loaded with sweet potatoes and broccoli, baked then sprinkled with parsley.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

⅓cupbalsamic vinegar
¼cupolive oil
1tbsphoney
4clovesgarlic,minced
7ozzucchini,(1 small), stemmed, diced into ½-inch thick half moons
7ozyellow squash,(1 small), stemmed, diced into ½-inch thick half moons
10ozbroccoli crown,cut into small florets
1orange bell pepper,stemmed, seeded and chopped into 1-inch pieces
½medium red onion,diced into chunks
1½lbschicken breasts,boneless, skinless, diced into 1¼-inch pieces
2tspItalian Seasoning
salt and freshly ground black pepper
1½cupsgrape tomatoes,or cherry tomatoes, halve them if large or if adding at the end
3tbspfresh parsley,chopped

Instructions

Preheat oven to 400 degrees F.
In a bowl (or liquid measuring cup) whisk together balsamic vinegar, olive oil, honey, and garlic.
Add zucchini, squash, broccoli, bell pepper and red onion to a sheet pan, top with chicken then pour balsamic mixture over chicken and veggies, then toss.
Sprinkle with Italian seasoning, 1 teaspoon salt and ½ teaspoon pepper. Toss to coat. Spread into an even layer while working to keep chicken pieces from overlapping.
Roast in preheated oven for 10 minutes. Remove from oven, add tomatoes (or wait until the end to add them in fresh) and toss everything with a spatula. Spread into an even layer again.
Return to oven and roast about 6 to 10 minutes longer until the thicker looking pieces of chicken register 165 degrees F on an instant-read thermometer.
Sprinkle with parsley, season with more salt to taste as desired. Serve immediately.

Nutrition

Calories: 536.09kcal
Fat: 30.06g
Saturated Fat: 6.54g
Trans Fat: 0.18g
Monounsaturated Fat: 16.41g
Polyunsaturated Fat: 4.96g
Carbohydrates: 27.44g
Fiber: 5.46g
Sugar: 13.56g
Protein: 40.08g
Cholesterol: 108.86mg
Sodium: 1156.13mg
Calcium: 120.35mg
Potassium: 1216.72mg
Iron: 3.89mg
Vitamin A: 164.31µg
Vitamin C: 130.56mg

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