Sheet Pan Balsamic Chicken and veggies

This healthy Sheet Pan Balsamic Chicken and Vegetables is perfectly seasoned with basil, garlic and balsamic and oven baked. It’s a delicious all in one meal that is ready in about 20 minutes.

It’s so easy to fall in love with any and all sheet pan dishes. There is something very appealing about just tossing any vegetable and meat you love in seasonings and roasting them to perfection!

This is a great example of some of my favorite vegetables roasted with chicken tossed with balsamic vinegar and basil. I chose asparagus, zucchini, red bell pepper and red onions for my batch this time.

But, that’s the glory of sheet pan meals, they are so versatile! Use whatever veggies you love or have on hand. The magic is in the seasoning.

To save even more time, you can cut up all your vegetables the night before with the marinade and then just bake when you get home.

If you have company coming and need something quick to make, this is a fabulous idea! Serve with rice, which you can cook while this is roasting.

I actually topped mine with a little feta cheese after cooking because anything with balsamic vinegar calls for feta cheese in my life.

You can use frozen veggies too but thaw them first and pat dry to avoid excess moisture which can steam rather than roast the veggies.

Ingredients You’ll Need For Balsamic Chicken

For the Vegetables

• Zucchini – Yellow squash works too.
• Asparagus – Trimmed and halved, or cut into thirds 
• Red bell pepper – Orange or yellow also work.
• Red onion – Cut into 1-inch pieces.
• Balsamic vinegar – Use good quality vinegar for best flavor.
• Oil – Melted coconut oil or olive oil works great.
• Basil – Use dried or fresh chopped basil.

For the Chicken

• Boneless skinless chicken tenders or breasts – Cut in half for even cooking. Use tofu for a vegetarian version (swap out chicken broth/marinade ingredients as needed).
• Balsamic vinegar– Use any favorite grand youd like.
•  Coconut Oil – Or olive oil helps the seasoning stick and keeps the chicken moist.
• Garlic – Fresh minced or jarred. 
• Basil – Fresh or dried.

Variations To Try

• Try adding mushrooms, cherry tomatoes, or broccoli.
• Add thyme, rosemary, or oregano for more flavor.
• Drizzle with balsamic glaze before serving.
• Add crushed red pepper flakes to the chicken marinade for a kick.

How to Make Balsamic Chicken and Vegetables

Step 1: Preheat oven to 400°F. Spray a large baking sheet with olive oil or coconut oil spray, or line it with parchment paper for easy cleanup.

Step 2: Season chicken with balsamic vinegar, oil, garlic, and basil. Let it marinate while you prep the vegetables to allow the flavors to absorb.

Step 3: In a large bowl, toss zucchini, asparagus, red pepper, and onion with balsamic vinegar, oil, and basil until evenly coated.

Step 4: Spread vegetables out on the baking sheet in a single layer. Place marinated chicken directly on top of the veggies.

Step 5: Bake for about 20 minutes, or until chicken is fully cooked (internal temp of 165°F) and veggies are fork tender and slightly caramelized. Serve with rice, quinoa, or cauliflower rice if desired.

ENJOY!!

How To Store One Pan Dinner 

• Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven or microwave until heated through. Splash with a little extra balsamic if it needs a flavor boost.

Try these other popular healthy chicken recipes too:

Slow Cooker Chicken Teriyaki

Curry Chicken and Chickpeas

Mexican Chicken Zucchini Skillet

Chicken Pad Thai

Thai Chicken Zucchini Noodles

Sheet Pan Balsamic Chicken and Vegetables

This simple, healthy Sheet Pan Balsamic Chicken and Vegetables is packed with delicious flavor and is ready in 20 minutes.

5 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 261kcal

Author: Sherri Hagymas

Ingredients

Balsamic Vegetables

• ▢ Coconut oil or olive oil spray
• ▢ 1 or 2 zucchini cut into 1-inch cubes
• ▢ 1 lb bunch asparagus cut in half or in thirds
• ▢ 1 large red bell pepper cored and cut into 1-inch pieces
• ▢ 1 medium red onion cut into 1-inch pieces, layers separated
• ▢ 3 tablespoon balsamic vinegar
• ▢ 2 teaspoons basil dry or fresh
• ▢ 1 tablespoon coconut oil or olive oil

Chicken

• ▢ 1 lb. boneless skinless chicken tenderloins or breasts cut in half
• ▢ 1 tablespoon balsamic vinegar
• ▢ ½ tablespoon melted coconut oil or olive oil
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons chopped basil

Instructions

• Preheat the oven to 400 degrees F.
• Spray a large baking sheet with cooking spray or line with parchment paper.
• Season chicken with 1 tablespoon balsamic, ½ tablespoon oil, garlic, 2 teaspoons dried basil. Let marinade while you prepare the vegetables.
• Place all the cut vegetables in a large bowl and toss with 2 tablespoon balsamic, 1 ½ tablespoons melted coconut oil or olive oil, and 2 teaspoons of basil.
• Spread vegetables out onto the baking sheet.
• Place thee chicken on top of the vegetables and roast for about 20 minutes until the chicken is cooked through.

Nutrition

Calories: 261kcal | Carbohydrates: 13g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 897mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1885IU | Vitamin C: 55.6mg | Calcium: 53mg | Iron: 3.5mg

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

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