Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins | Servings: 5
Enjoy a delicious and healthy dinner with baked chicken and tender veggies with this Sheet Pan Balsamic Chicken And Veggies. Easily throw this together in less than twenty minutes.
1¼ pounds boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
1/2 c. avocado or olive oil
4 garlic cloves, minced
3 tbsp balsamic vinegar
1 tsp brown or Dijon mustard (optional)
½ tsp sea salt
¼ tsp black pepper
3 tbsp fresh basil, finely chopped + additional for topping (you can also use a mix of fresh thyme and basil)
3 small heads of broccoli, chopped into pieces (about 4–5 c. total)
3–4 medium carrots, peeled and cut into skinny sticks
1 c. cherry or grape tomatoes
2 c. button mushrooms, halved or quartered if large
1 small red onion, diced into larger chunks
How to make Sheet Pan Balsamic Chicken And Veggies
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a sheet pan (rimmed baking sheet).
Step 2: Place the balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper in a bowl. Mix well until combined.
Step 3: In a zip-top bag or glass container, place the chicken. Over the chicken, pour about half of the balsamic sauce. Toss well to coat the chicken and place in the fridge to marinate the chicken while prepping the rest of the ingredients. If desired, you can marinate the chicken for up to 24 hours.
Step 4: In the meantime, chop the broccoli, mushrooms, carrots, and onion. You can slice the carrots into skinny sticks for more tender carrot pieces.
Step 5: On the prepared sheet pan, place all the veggies except for the tomatoes. Over the veggies, pour the rest of the balsamic sauce. Toss well to evenly coat the veggies. To make space for the chicken, move the veggies. On the pan, place the marinated chicken. Discard the marinated used for the chicken.
Step 6: In the preheated oven, place the sheet pan and bake the chicken and veggies for about 10 minutes. Add the tomatoes to the pan after 10 minutes and toss them around to keep the veggies from burning.
Step 7: Place the sheet pan back in the oven and bake for another 5 to 10 minutes or until the chicken is completely cooked. Note that the cooking time varies depending on the thickness of the chicken. Once the internal temperature of the chicken reaches 165 degrees F, the chicken is done.
Step 8: Before serving, top the Balsamic Chicken And Veggies with extra chopped fresh basil. Enjoy!
Cut the carrots into skinny sticks, if you prefer tender carrots. Or in the size of sticks if you like the carrots to have a bit of crunch.
Serving Size: 1/4 of recipe Calories: 353 Fat: 15 g(Sat Fat: 3 g) Sodium: 325 mg Carbohydrate: 13 g(Fiber: 4 sugar: 7 g) Protein: 29 g
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