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Sheet pan balsamic chicken and veggies with broccoli, bell peppers, and red onion roasted together

Sheet Pan Balsamic Chicken and Veggies

A simple and flavorful one-pan meal with balsamic-glazed chicken and roasted vegetables.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 4 people
Type de plat: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Chicken and Veggies
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion sliced
For the Balsamic Glaze
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tsp Dijon mustard
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Sheet pan
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, thyme, salt, and pepper.
  3. Add chicken pieces to the bowl and toss to coat. Let marinate for 10 minutes.
  4. Arrange chicken and vegetables on the prepared sheet pan in a single layer.
  5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  6. Serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtéines: 35gFat: 10gLipides saturés: 2gCholéstérol: 85mgSodium: 450mgPotassium: 700mgFibre: 3gSucre: 18gVitamine A: 25IUVitamine C: 120mgCalcium: 6mgFer: 10mg

Notes

For extra flavor, drizzle with additional balsamic glaze before serving. You can substitute the vegetables with your favorites, such as zucchini or carrots.

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