Sheet Pan Balsamic-Herb Chicken and Vegetables
User Reviews
4.9
Sheet Pan Balsamic-Herb Chicken and Vegetables
Description
The Sheet Pan Balsamic-Herb Chicken and Vegetables recipe features halved boneless skinless chicken breasts paired with a medley of fresh vegetables including red bell pepper, zucchini, asparagus, red onion, and cauliflower. The chicken is marinated in balsamic vinegar, crushed garlic, olive oil, and a combination of chopped basil and parsley, then roasted alongside similarly seasoned vegetables. Roasting at 450°F on a single sheet pan allows for even cooking and mingling of flavors while maintaining the chicken's juiciness and the vegetables' slight crunch.
The flavor profile is focused on the tang of balsamic vinegar and the fragrance of fresh herbs, balanced by the natural sweetness of the vegetables and slight nuttiness from the olive oil. Garlic adds savory depth, while kosher salt and freshly ground black pepper round out the seasoning. The result is a harmonious one-pan meal with tender chicken and well-roasted vegetables that complement each other both in taste and texture.
This dish is convenient for weeknight dinners or meal prep, offering a practical way to cook a protein and vegetable main course together without multiple pots or pans. Serve it directly from the oven for best texture and flavor. The simplicity of preparation and cleanup makes it accessible for cooks aiming to balance taste and ease.
According to the notes, this recipe is freezer friendly; fully cooked portions can be cooled, packed, and stored in the freezer for up to three months. For reheating, thaw in the refrigerator overnight and warm in a 325°F oven until heated through, around 20 minutes. Allowing the chicken to marinate longer before roasting can enhance flavor absorption.
Ingredients
- 16 ounces boneless (skinless chicken breasts, halved)
- olive oil spray form
- 1 tbsp balsamic vinegar
- 1 red bell pepper cored and cut into 1-inch pieces, large
- 1/2 tbsp extra-virgin olive oil
- 1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
- 2 cloves garlic crushed
- 1 cup asparagus (cut into 1-inch pieces)
- 2 teaspoons basil chopped
- 1 red onion cut into 1-inch pieces, layers separated, medium
- 1 teaspoon parsley chopped
- 1 cup cauliflower florets
- 3/4 teaspoon kosher salt
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra-virgin olive oil
- 1 teaspoon kosher salt
- black pepper freshly ground
- 2 teaspoons basil chopped
- 1 teaspoon parsley chopped
Instructions
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
- Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
- Marinate while you prep the vegetables, the longer the better.
- In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
- Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
- Serve right away.
Notes
- This dish can be made ahead and frozen for up to three months in freezer-safe containers.
- Thaw frozen portions overnight in the refrigerator before reheating in the oven at 325°F for about 20 minutes until heated through.
- Marinating the chicken for a longer time improves flavor infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1piece chicken, 1 cup veggies | |
| Calories | 251kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 28.5g | 57% |
| Fat | 10g | 15% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 83mg | 28% |
| Sodium | 557.5mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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