Description
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Balsamic Chicken and Veggie makes weeknight cooking simple. Try this flavorful sheet-pan dinner for a fast, healthy, and satisfying meal tonight.
Ingredients
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1/3 cup balsamic vinegar
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1/4 cup olive oil
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1 tablespoon honey
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4 cloves garlic, minced
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1 small zucchini (about 7 ounces), cut into 1/2-inch half-moons
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1 small yellow squash (about 7 ounces), cut into 1/2-inch half-moons
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1 broccoli crown (10 ounces), cut into small florets
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1 orange bell pepper, chopped into 1-inch pieces
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1/2 medium red onion, cut into chunks
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1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
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2 teaspoons Italian seasoning
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Salt and black pepper
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1 1/2 cups grape or cherry tomatoes (halved if large)
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3 tablespoons chopped fresh parsley
Instructions
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Preheat your oven to 400°F.
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In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and minced garlic.
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Spread the zucchini, yellow squash, broccoli, bell pepper, and red onion across a sheet pan. Add the chicken pieces on top.
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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.
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Roast for 10 minutes. Remove the pan from the oven, add the tomatoes, and gently toss the mixture again.
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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.
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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