Sheet Pan Italian Chicken and Vegetables
User Reviews
5
Sheet Pan Italian Chicken and Vegetables
Description
This recipe combines boneless skinless chicken breast with fresh vegetables including cherry tomatoes, diced zucchini, and yellow bell pepper, marinated in a mix of olive oil, balsamic vinegar, Italian seasoning, dried onion flakes, salt, and freshly ground black pepper. The ingredients marinate for at least 30 minutes, preferably longer, to absorb flavors.
The marinated chicken and vegetables are then spread evenly on a foil-lined baking sheet and baked at 425°F until the chicken is cooked through and the vegetables are tender—approximately 25 to 30 minutes. The chicken and vegetables are flipped or tossed midway to ensure even cooking. The final dish offers a combination of juicy, herb-seasoned chicken with roasted vegetables that have absorbed the marinade flavors.
Serving suggestions include sprinkling with freshly grated Parmesan cheese, fresh basil leaves, and drizzling balsamic glaze if desired. This dish works well as a complete meal providing protein and vegetables in one pan. Leftovers can be stored airtight in the refrigerator for up to five days, maintaining the flavors for easy reheating.
Ingredients
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 1 ½ tablespoons Italian seasoning
- 1 tablespoon dried onion flakes
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- chicken breast I halved one large breast and each half was about 1/2 pound, boneless skinless, about 1 to 1.25 pounds
- 1 cup tomatoes cherry or grape
- 1 zucchini diced into bite-sized pieces, medium to large size
- 1 yellow bell pepper diced into bite-sized pieces (another color pepper may be substituted, medium/large
- Parmesan Cheese optional for garnishing, freshly grated
- basil optional for garnishing, fresh
- balsamic glaze optional for garnishing (make your own, or balsamic reduction
Instructions
- To a large zip top bag, add the olive oil, balsamic vinegar, Italian seasoning, onion flakes, salt, pepper, chicken, tomatoes, zucchini, peppers, seal bag, and squish everything around to combine.
- Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
- Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
- Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
- Bake for about 25 to 30 minutes or until chicken is cooked through (internal temp of 165F) and vegetables are tender. Flip chicken and toss vegetables halfway through baking to ensure even cooking. Cooking time will vary based on how thick your chicken is.
- Optionally, evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving.
Notes
- Keep leftovers refrigerated in an airtight container for up to five days to maintain freshness.
- Marinating overnight enhances the depth of flavor, but at least 30 minutes is sufficient.
- Use a slotted spoon to transfer chicken and vegetables to avoid excess marinade pooling on the baking sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 644kcal | 32% |
| Carbohydrates | 26g | 9% |
| Protein | 61g | 122% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 162mg | 54% |
| Sodium | 890mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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