Sunday, September 8, 2019

Sheet Pan Meal Balsamic Chicken and Vegetables

Easy and quick this Sheet Pan Meal Balsamic Chicken and Vegetables can be on your dinner table in an hour. 
Serves 4 Total Time: 45 minutes + marinating time 15 minutes - 4 hours


1/2 cup balsamic vinegar
2 1/2 tablespoons raw honey
1 lb. boneless skinless chicken breasts, cut in half 
2 medium zucchini, sliced into 1 inch pieces
1 cup small carrots, chopped in half or baby carrots
1 pint cherry tomatoes
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 teaspoon garlic powder
1 small bunch of fresh parsley, chopped
Sea salt and pepper, to taste


Preheat the oven to 400F. Spray a large baking sheet with sides with a nonstick cooking spray .

In a small bowl, whisk together the balsamic vinegar, honey, salt and pepper. Place 1/3 cup of the balsamic mixture in a large bag or glass bowl and add the chicken breasts. Coat and place in the fridge to marinate for at least 15 minutes or up to 4 hours.

Place all the veggies on your prepared tray. Add oil, garlic powder, Italian seasoning, salt, pepper and mix to get them all coated and seasoned. Make some space in the middle of the tray and add the marinated chicken tenders. Roast in the preheated oven for about 20 minutes, until the chicken is tender and cooked through. Internal temperature in the thickest part of the breast reaches 160F-165F. Once cooked, brush the chicken with the remaining, untouched balsamic dressing mixture. Easy Peasy!

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