Description
This delicious One Pan Balsamic Chicken and Veggies recipe is a simple and flavorful dish that’s perfect for a quick weeknight dinner. Juicy chicken breasts are seasoned with a balsamic glaze and surrounded by a colorful medley of vegetables, all cooked together on a single sheet pan for easy cleanup.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
For the Veggies:
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1/2 red onion (sliced)
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic (minced)
For Garnish:
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a sheet pan with greasing or parchment paper.
- Prepare the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and 1 tablespoon olive oil.
- Season the Chicken: Place chicken breasts on the sheet pan, drizzle with olive oil, and season with salt, pepper, garlic powder, oregano, and paprika.
- Add Veggies: Arrange cherry tomatoes, broccoli, bell pepper, zucchini, and onion around the chicken.
- Drizzle with Glaze: Pour the balsamic mixture over the chicken and vegetables.
- Bake: Bake for 25–30 minutes until chicken is cooked through and veggies are tender.
- Rest and Garnish: Let the dish rest for 5 minutes, garnish with parsley, and serve.
Notes
- Feel free to customize with your favorite seasonal vegetables.
- This meal is great for meal prep and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 340
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
