Description
A healthy and flavorful sheet pan dinner featuring juicy balsamic-glazed chicken breasts and a colorful mix of roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, oregano, salt, and pepper.
- Place chicken breasts in a zip-top bag or shallow dish and pour half of the balsamic mixture over them. Marinate for 15-30 minutes if time allows.
- Arrange the chicken on one side of the sheet pan. Toss the vegetables with the remaining balsamic mixture and spread them out on the other side of the pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and slightly charred.
- Optionally, broil for an additional 2-3 minutes for extra caramelization.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use chicken thighs instead of breasts for a juicier option.
- Add sweet potatoes or carrots for more variety.
- Leftovers make a great meal prep option.