Description
This One Pan Balsamic Chicken and Veggies recipe is a simple and healthy meal that is perfect for busy weeknights. Tender chicken strips, cherry tomatoes, baby carrots, zucchini, bell peppers, and onions are roasted to perfection in a flavorful balsamic glaze.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup baby carrots, sliced
- 1 zucchini, sliced into half moons
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
For Garnish:
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat oven: Preheat oven to 400°F.
- Mix balsamic glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper.
- Prepare the pan: Place chicken and vegetables on a large sheet pan. Pour the balsamic mixture over everything and toss to coat.
- Bake: Spread into a single layer and bake for 25–30 minutes, tossing halfway, until chicken is cooked and vegetables are tender.
- Serve: Remove from oven, sprinkle with parsley, and serve hot.
Notes
- You can customize the vegetables based on what’s in season.
- For enhanced flavor, marinate the chicken in the balsamic mixture for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
