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Sheet Pan Balsamic Chicken and Veggies

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Total Time 30 minutes
Course Main Course

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.