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Balsamic Chicken and Veggies Sheet Pan Dinner

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Balsamic Chicken and Veggies Sheet Pan Dinner is a healthy, flavorful one-pan meal featuring juicy chicken and roasted vegetables coated in a tangy-sweet balsamic glaze. It’s a simple, balanced dinner perfect for busy weeknights or meal prep.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cups baby potatoes or sweet potatoes, chopped
  • 2 carrots, sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the marinade.
  3. Chop vegetables into bite-sized pieces. In a large bowl, toss them with half of the marinade.
  4. Place the chicken on the baking sheet and brush with the remaining marinade.
  5. Arrange the vegetables around the chicken in a single layer.
  6. Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender and caramelized.
  7. Optional: Broil for 2–3 minutes for extra browning.
  8. Garnish with fresh parsley or basil before serving.

Notes

  • Use Brussels sprouts instead of or in addition to other veggies for variation.
  • Add crushed red pepper flakes for a spicy twist.
  • Use tofu or chickpeas for a vegan alternative.
  • Serve over grains like rice, quinoa, or farro to make it more filling.
  • Top with crumbled feta or shaved Parmesan after roasting for extra flavor.

Nutrition

Find it online: https://thefamilycooking.com/balsamic-chicken-and-veggies-sheet-pan-dinner/