Oh, let me tell you about my absolute favorite weeknight lifesaver: Sheet-Pan Balsamic Chicken & Veggies! This dish is everything you want in a meal—simple, healthy, and a total breeze to make. I mean, who doesn’t love a one-pan meal that practically cooks itself while you kick back and relax? Just toss some juicy chicken and colorful veggies in a tangy balsamic dressing, spread it all out on a sheet pan, and let the oven work its magic. In about 45 minutes, you’ll have a delicious, wholesome dinner that’s perfect for busy nights or lazy Sundays. Trust me, this recipe will become a staple in your kitchen!
Ingredients List
- 4 boneless, skinless chicken breasts – the star of this dish, juicy and ready to soak up all that delicious balsamic flavor!
- 2 cups broccoli florets – fresh and vibrant, they add a nice crunch and a pop of green to your plate.
- 2 cups bell peppers, sliced – any color will do! They bring sweetness and a lovely color contrast to the meal.
- 1 cup cherry tomatoes – these little gems burst with flavor and add a juicy, tangy element.
- 1/4 cup balsamic vinegar – this is where the magic happens! A tangy dressing that ties everything together.
- 2 tablespoons olive oil – helps in roasting and adds that rich, smooth texture we love.
- 2 teaspoons garlic powder – for that warm, aromatic kick that makes everything taste better!
- Salt and pepper to taste – don’t skimp on these! They’re essential for bringing out all the flavors.
How to Prepare Sheet-Pan Balsamic Chicken & Veggies
Preheat Your Oven
First things first, let’s get that oven preheating! Set it to 400°F (200°C). Preheating is super important because it ensures that your chicken and veggies start cooking right away, giving them that nice roasted flavor and texture. You definitely don’t want to put them in a cold oven—it’ll mess with the timing and taste!
Prepare the Marinade
Now, grab a large bowl and let’s whip up that marinade! Start by pouring in 1/4 cup of balsamic vinegar, followed by 2 tablespoons of olive oil. Next, sprinkle in 2 teaspoons of garlic powder, and add a pinch of salt and pepper. Whisk it all together until it’s well combined. This marinade is where the magic starts, so make sure it’s nice and smooth!
Coat Chicken and Veggies
Time to add our chicken and veggies! Toss the 4 boneless, skinless chicken breasts, 2 cups of broccoli florets, 2 cups of sliced bell peppers, and 1 cup of cherry tomatoes into the bowl with the marinade. Use your hands (or a spatula, if you prefer) to mix everything together until every piece is coated in that delicious balsamic goodness. It should be glistening and ready to go!
Arrange on the Sheet Pan
Now, let’s get everything onto the sheet pan. Spread the chicken and veggie mixture out evenly on the pan. Make sure they’re not overcrowded; you want them to have a little space so they can roast properly. This way, they’ll cook through evenly and get those lovely caramelized edges. Trust me, it makes a big difference!
Baking Instructions
Slide your sheet pan into the preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through—look for that juicy, tender texture, and make sure the internal temperature reaches 165°F (75°C). The veggies should be tender and slightly charred. Just the way we love them! Once it’s all ready, take it out and let it rest for a minute before serving. You’re in for a treat!
Tips for Success
- Marinate for Maximum Flavor: If you have the time, let your chicken marinate for at least an hour, or even overnight! This allows the balsamic and garlic to really seep into the meat, making it extra delicious and tender.
- Mix Up the Veggies: Don’t be afraid to get creative with your veggies! You can swap out broccoli for green beans or toss in some zucchini or asparagus. Use whatever’s fresh and in season for the best flavor!
- Space is Key: When spreading everything on the sheet pan, make sure the chicken and veggies have room to breathe. Overcrowding can lead to steaming instead of roasting, and we want that lovely caramelization!
- Check for Doneness: Always make sure to check the chicken’s internal temperature with a meat thermometer—165°F (75°C) is the magic number. This ensures it’s safe to eat and perfectly cooked!
- Don’t Skip the Rest: Let the dish rest for about 5 minutes after baking. This helps the juices redistribute in the chicken, making each bite juicy and succulent.
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for one serving of my Sheet-Pan Balsamic Chicken & Veggies. Keep in mind, these are estimates and can vary based on ingredients and portion sizes:
- Calories: 350
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 400mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 6g
- Protein: 40g
This dish is packed with protein, making it a satisfying meal that keeps you fueled throughout your day. Plus, it’s gluten-free! So, dig in without any worries. Enjoy every delicious bite!
FAQ Section
Can I use other vegetables?
Absolutely! One of the best parts about my Sheet-Pan Balsamic Chicken & Veggies is its flexibility. You can swap out the veggies for whatever you have on hand or what’s in season. Think green beans, zucchini, or even sweet potatoes! Just keep in mind that different vegetables may have varying cooking times, so you might want to adjust them accordingly. Get creative—this dish can adapt to your taste and what you’ve got in your fridge!
How should I store leftovers?
Storing leftovers is super easy! Just transfer any remaining chicken and veggies to an airtight container and pop it in the refrigerator. They’ll stay fresh for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through, or you can use the microwave for a quicker option. Just be careful not to overheat, as that can dry out the chicken. You want it to stay juicy and delicious!
Can I marinate the chicken overnight?
Yes, you can! In fact, marinating the chicken overnight is a fantastic way to enhance the flavors. The longer you let it soak in that balsamic goodness, the more tender and flavorful it becomes. Just make sure to cover it well in the fridge. When you’re ready to cook, take it out and let it sit at room temperature for about 15 minutes before baking. This little step helps it cook more evenly. Trust me, you’ll taste the difference!
Why You’ll Love This Recipe
- Quick and Easy: With just 15 minutes of prep and a one-pan clean-up, this meal fits perfectly into any busy schedule.
- Healthy and Wholesome: Packed with lean protein and colorful veggies, it’s a nutritious dinner option that won’t weigh you down.
- Flavor-Packed: The balsamic marinade adds a tangy, rich flavor that elevates simple ingredients into something truly special.
- Customizable: Feel free to mix and match your favorite veggies, making it adaptable for any taste or dietary need.
- Family-Friendly: Everyone will love this dish! It’s appealing to both kids and adults, making it a dinner table winner.
Serving Suggestions
Now that you’ve got your Sheet-Pan Balsamic Chicken & Veggies all cooked up, let’s talk about what to serve alongside it to make your meal even more special! Here are some of my favorite pairings:
- Quinoa or Rice: A fluffy bed of quinoa or brown rice is perfect for soaking up that delicious balsamic dressing. It adds a nice nutty flavor and makes the meal even more filling!
- Crusty Bread: Serve with a slice of warm, crusty bread or garlic bread for a comforting touch. It’s great for mopping up any leftover juices on your plate!
- Simple Salad: A light side salad with mixed greens, cherry tomatoes, and a drizzle of balsamic vinaigrette complements the flavors beautifully while adding freshness.
- Roasted Potatoes: If you want to keep the roasted theme going, some crispy roasted potatoes on the side can be a fantastic addition. Season them with herbs to tie in with the chicken!
- Steamed Asparagus: For a touch of elegance, steamed asparagus with a squeeze of lemon brightens up the plate and adds a lovely crunch.
Feel free to mix and match these sides based on what you have on hand. Whatever you choose, you can’t go wrong with this delicious one-pan meal as your centerpiece! Enjoy your feast!
For more delicious recipes, check out our recipe collection!
For more information on the health benefits of balsamic vinegar, visit Healthline.
Print
Sheet-Pan Balsamic Chicken & Veggies: 5-Minute Meal Magic
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and healthy one-pan meal with chicken and vegetables tossed in balsamic dressing.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup cherry tomatoes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix balsamic vinegar, olive oil, garlic powder, salt, and pepper.
- Add chicken and veggies to the bowl and toss to coat.
- Spread the chicken and veggies on a sheet pan.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve warm.
Notes
- Adjust vegetables based on your preference.
- Marinate chicken for an hour for more flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Sheet-Pan Balsamic Chicken & Veggies, one-pan meal, healthy dinner