One Pan Balsamic Chicken Breasts and Veggies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 -6 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
American
One Pan Balsamic Chicken Breasts and Veggies
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Balsamic is my secret ingredient! And I’m letting you in on it here. You’re going to love it as much as I do when you try these balsamic chicken breasts. They’re tender! They’re delicious! And they’re easy! This recipe is a one-pan chicken and veggies dish that your family will beg for again and again!
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Ingredients
Balsamic Maple Marinade
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon rosemary dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 chicken breasts boneless, skinless
Sheet Pan Chicken & Veggies (see notes for veggie variations)
- 6-8 mini rainbow carrots washed, sliced into sticks
- 2 cups Cherry or grape tomatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 pound green beans trimmed
- ¼ cup sun-dried tomatoes dry or in oil
- balsamic glaze Optional
Instructions
- In a small bowl, whisk together balsamic vinegar, maple syrup, garlic, Dijon mustard, oregano, basil, rosemary and salt & pepper.
- Place chicken breasts in a lidded container or into a gallon sized baggie and pour balsamic marinade over the top. Marinate at least 30 minutes - overnight; better if longer. Turn the chicken or bag occasionally. Remove chicken from marinade.
- In a 400 degree preheated oven, lightly oil a baking sheet with nonstick spray or line with parchment paper. In a large bowl, place *green beans, carrots, tomatoes and optional sun-dried tomatoes and drizzle with olive oil seasoning with salt and pepper. Toss gently to combine. Spread vegetables evenly onto baking sheet, then place chicken breasts in between the veggies.
- Roast in oven until chicken is cooked through, internal temperature of 165 degrees and veggies are crisp tender about 25-30 minutes. Serve immediately, if desired, drizzle with a little balsamic glaze.
- *if desired to have green beans be crisper, wait and toss in a little olive oil, tossing them in during the last 15 minutes of roasting.
Equipments used:
Notes
- Recipe easily doubles, or split your chicken breasts in half.
- Use honey instead of maple syrup
- Use baby red potatoes or new potatoes, quartered
- Replace green beans with fresh asparagus
- Regular carrots may be used as well.
- Add as many veggies as you like, but don't overcrowd your pan, if necessary use two pans and switch positions in the oven half way through roasting.
Nutrition Information
Show Details
Serving
1serving
Calories
309kcal
(15%)
Carbohydrates
26g
(9%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
502mg
(21%)
Potassium
1150mg
(33%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
3319IU
(66%)
Vitamin C
36mg
(40%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 309kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 502mg | 21% |
| Potassium | 1150mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 3319IU | 66% |
| Vitamin C | 36mg | 40% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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