Balsamic Chicken & Veggie Sheet Pan Dinner
Dinner in 35 Minutes—No Mess, Just Flavor!
Busy weeknights call for fast, easy, and delicious meals, and this Balsamic Chicken & Veggie Sheet Pan Dinner delivers! Juicy, marinated chicken, caramelized roasted veggies, and a tangy-sweet balsamic glaze—all cooked on a single pan for effortless cleanup. With minimal prep and big, bold flavors, this is the ultimate go-to for a healthy, satisfying meal that’s on the table in no time. One bite, and you’ll be adding this to your weekly rotation!
Balsamic Chicken & Veggie Sheet Pan Dinner
A quick, healthy, and flavorful one-pan meal packed with vibrant veggies and juicy balsamic chicken. Perfect for busy weeknights!
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Servings: 4
Calories: 443kcal
Ingredients
For the balsamic marinade:
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 1 tbsp honey
- 4 cloves garlic, minced
For the sheet pan:
- 1 small zucchini (7 oz), diced into ½-inch thick half-moons
- 1 small yellow squash (7 oz), diced into ½-inch thick half-moons
- 1 broccoli crown (10 oz), cut into small florets
- 1 orange bell pepper, chopped into 1-inch pieces
- ½ medium red onion, cut into chunks
- 1½ lbs boneless, skinless chicken breasts, diced into 1¼-inch pieces
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1½ cups grape or cherry tomatoes (halved if large or added fresh at the end)
- 3 tbsp chopped fresh parsley
Instructions
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Preheat Oven: Set the oven to 400°F (200°C).
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Prepare the Marinade: In a small bowl or measuring cup, whisk together the balsamic vinegar, olive oil, honey, and minced garlic.
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Assemble on a Sheet Pan:Spread the zucchini, yellow squash, broccoli, bell pepper, and red onion evenly across a large sheet pan.Add the diced chicken on top.Pour the balsamic marinade over the chicken and vegetables.Sprinkle with Italian seasoning, salt, and black pepper.Toss everything together until evenly coated. Arrange in a single layer, ensuring chicken pieces are not overlapping.
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Roast: Place the sheet pan in the oven and roast for 10 minutes.
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Add Tomatoes: Remove from the oven, add the grape or cherry tomatoes (if you prefer them cooked), and toss everything with a spatula. If you want the tomatoes fresh, wait until the end to add them.
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Finish Roasting: Return the pan to the oven and continue roasting for another 6–10 minutes, or until the thickest chicken pieces reach an internal temperature of 165°F (75°C).
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Garnish & Serve: Sprinkle with fresh parsley, adjust seasoning if needed, and serve immediately.
Notes
- Uniform Chicken Pieces: Cut the chicken into evenly sized pieces to ensure even cooking and prevent drying out.
- Vegetable Variations: Feel free to swap in your favorite veggies like asparagus, mushrooms, or Brussels sprouts.
- Make It a Meal: Serve with quinoa, rice, or crusty bread for a more filling dish.
Nutrition
Calories: 443kcal | Carbohydrates: 29g | Protein: 37g | Fat: 19g | Cholesterol: 110mg | Sodium: 242mg | Potassium: 1476mg | Fiber: 6g | Sugar: 17g | Calcium: 110mg | Iron: 3mg
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