This Sheet Pan Balsamic Chicken and Veggies recipe is a simple, healthy, and flavorful meal all made on one sheet pan. Juicy chicken breasts are marinated in a tangy balsamic glaze, then roasted alongside a colorful medley of veggies like bell peppers, red onions, and squash or zucchini, all caramelized to perfection in the oven.
The balsamic glaze brings a perfect balance of sweet and savory, while the roasted veggies soak up the flavorful juices from the chicken. This dish offers a satisfying mix of protein, fiber, and vitamins, all with minimal cleanup thanks to the one-pan method.
Whether you’re meal prepping for the week or looking for an easy dinner solution, this Balsamic Chicken and Veggies recipe is a wholesome and delicious way to enjoy a quick, balanced meal with minimal fuss. Just pop it in the oven and let the flavors come together!
Sheet Pan Balsamic Chicken and Veggies
Ingredients
- 2 Zucchini (small), diced
- 1 Yellow Squash (small, yellow), diced
- 1 Bell Pepper, largely diced
- 1 Red Onion, largely diced
- 1 head (medium) Broccoli, chopped
- 1 Potato (large), diced
- 1 lb Boneless Skinless Chicken Breast, diced
- ⅓ cup Balsamic Vinegar
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Honey
- 1 tsp Dried Basil
- ½ tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Black Pepper
- 1½ cup Cherry Tomatoes, halved
Instructions
- Preheat oven to 400*F.
- Place chopped veggies onto large sheet pan.
- Lay the chicken on top of the veggies.
- In a small bowl, whisk together the vinegar, oil, honey, basil oregano, salt, and pepper.
- Pour sauce over chicken and veggies.
- Toss gently on the sheet pan to coat with sauce. Alternatively, you can toss them in a large bowl then place on the sheet pan.
- Bake for 15 minutes until chicken is mostly cooked through. Add cherry tomatoes to the pan and toss gently. Cook for an additional 5 minutes.
- Optionally sprinkle with parmesan cheese and/or green onions to serve.
