Description
Balsamic Chicken and Veggie makes weeknight cooking simple. Try this flavorful sheet-pan dinner for a fast, healthy, and satisfying meal tonight.
Ingredients
1/3 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey
4 cloves garlic, minced
1 small zucchini (about 7 ounces), cut into 1/2-inch half-moons
1 small yellow squash (about 7 ounces), cut into 1/2-inch half-moons
1 broccoli crown (10 ounces), cut into small florets
1 orange bell pepper, chopped into 1-inch pieces
1/2 medium red onion, cut into chunks
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
2 teaspoons Italian seasoning
Salt and black pepper
1 1/2 cups grape or cherry tomatoes (halved if large)
3 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and minced garlic.
Spread the zucchini, yellow squash, broccoli, bell pepper, and red onion across a sheet pan. Add the chicken pieces on top.
Pour the balsamic mixture evenly over the chicken and vegetables. Sprinkle with Italian seasoning, salt, and pepper, then toss everything to coat. Arrange in a single layer, keeping the chicken pieces separated so they roast evenly.
Roast for 10 minutes. Remove the pan from the oven, add the tomatoes, and gently toss the mixture again.
Spread everything into an even layer and return to the oven. Roast for another 6–10 minutes, or until the chicken reaches an internal temperature of 165°F.
Finish with fresh parsley and adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Sheet pan roasting
- Cuisine: American