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4.9 from 147 votes

Sheet Pan Balsamic-Herb Chicken and Vegetables

This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 251 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 16 ounces boneless (skinless chicken breasts, halved)
  • Olive oil spray
  • 1 tbsp balsamic vinegar
  • 1 large red bell pepper (cored and cut into 1-inch pieces)
  • 1/2 tbsp extra-virgin olive oil
  • 1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
  • 2 cloves crushed garlic
  • 1 cup asparagus (cut into 1-inch pieces)
  • 2 teaspoons chopped basil
  • 1 medium red onion (cut into 1-inch pieces, layers separated)
  • 1 teaspoon chopped parsley
  • 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
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

Instructions

    Cup of Yum
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  2. 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.
  3. Marinate while you prep the vegetables, the longer the better.
  4. 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.
  5. 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.
  6. Serve right away.

Notes

  • Freezer Friendly
  • Let the cooked dish cool completely.
  • Portion it into freezer containers and freeze for up to 3 months.
  • To serve, thaw in the refrigerator overnight.
  • Reheat in a 325°F oven until warmed through 20 minutes.

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 251

% 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.