Description

Balsamic Chicken and Veggie Sheet Pan is a vibrant, one-pan meal that brings together tender chicken breasts marinated in a tangy balsamic glaze with an array of colorful seasonal vegetables. Perfect for busy weeknights or family gatherings, this dish is not only easy to prepare but also delivers a delightful burst of flavors with every bite. The sweet and savory profile, paired with the convenience of minimal cleanup, makes this recipe a must-try for any home cook.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
1 large red onion, chopped
3 tablespoons extra virgin olive oil
1/4 cup high-quality balsamic vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
Marinate the chicken breasts in the mixture for about 15 minutes.
On a large sheet pan, arrange the marinated chicken in the center and surround it with the chopped vegetables.
Drizzle any leftover marinade over everything.
Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
Let rest for five minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with veggies (approximately 250g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 36g
Cholesterol: 90mg

Keywords: Customize vegetables based on preferences or seasonal availability. For added flavor, sprinkle fresh herbs like basil or parsley before serving.