Description
This Balsamic Glazed Chicken and Veggies sheet pan dinner is a simple, healthy, and flavorful meal made with juicy chicken breasts, fresh vegetables, and a tangy-sweet balsamic glaze. Perfect for easy weeknight meals with minimal cleanup!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the Glaze: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and garlic. Set aside.
- Arrange the Ingredients: Place chicken breasts in the center of the sheet pan. Surround with chopped veggies.
- Season: Drizzle olive oil over everything. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss veggies gently to coat.
- Glaze the Chicken: Brush balsamic glaze generously over the chicken.
- Roast: Bake for 25–30 minutes, or until chicken is cooked through (internal temp 165°F) and veggies are tender.
- Finish: Optionally drizzle remaining glaze over everything and serve warm.
Notes
Swap in your favorite veggies like Brussels sprouts, asparagus, or green beans. For quicker cooking, pound chicken breasts to even thickness. Leftovers keep well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: balsamic chicken, sheet pan dinner, healthy chicken and vegetables, easy oven meal