Description
Balsamic Glazed Chicken and Veggies is a flavorful sheet pan dinner featuring juicy chicken and roasted vegetables, all coated in a sweet and tangy balsamic glaze for a wholesome, one-pan meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- 1/4 cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1 tsp dried Italian herbs or fresh thyme (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, 2 tbsp olive oil, garlic, salt, pepper, and herbs to make the glaze.
- Place chicken in a bowl and coat with half the glaze.
- Spread sliced vegetables on the sheet pan and drizzle with remaining olive oil, salt, and pepper.
- Nestle the glazed chicken among the vegetables and drizzle with remaining glaze.
- Roast for 25–30 minutes, flipping chicken halfway through, until cooked through and vegetables are tender and slightly charred.
- Let rest a few minutes before serving from the pan or plated family-style.
Notes
- Use sweet potatoes or baby carrots for a heartier variation.
- Swap chicken with salmon for a lighter version.
- Reduce leftover glaze on the stove for a thicker drizzle.
- Store leftovers in fridge for up to 4 days.
- Reheat in oven or skillet for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
