4.6 from 33 votes
Sheet Pan Salt and Vinegar Chicken and Broccoli
🍗🥦🙌 If you like salt and vinegar chips, you’ll LOVE this EASY chicken recipe with the same flavor profile that’s ready in 15 minutes! Juicy chicken, crisp-tender broccoli, and a PERFECT salt and vinegary tang!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
5
servings
Calories:
360 kcal
Course:
Lunch
Cuisine:
International
Ingredients
- 1.75 to 2 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 4 cups broccoli diced into large-ish bite-sized pieces, florets
- 6 tablespoons olive oil divided
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons apple cider vinegar
- 1 dried dill heaping teaspoon
- ¾ teaspoon garlic powder
- ½ teaspoon granulated sugar optional and to taste
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- Preheat oven to 475F (use convection if you have it), line a half-sheet pan with aluminum foil for easier cleanup if desired, add the chicken, broccoli (see Note 1 below about really crisp broccoli), evenly drizzle with 3 tablespoons olive oil, and season generously with salt and pepper, and toss with your hands to evenly coat, and roast for 8 minutes.
- While chicken and broccoli roasts, to a small bowl, add the remaining 3 tablespoons olive oil, apple cider vinegar, dill, garlic, optional sugar, and stir to combine.
- After 8 minutes, remove the sheet pan from the oven, flip the chicken and broccoli to ensure even cooking, and evenly spoon the vinegar mixture over the top.
- Return pan to the oven and roast for an additional 7 minutes, or until chicken is cooked through and broccoli is crisp-tender. This is a very hot oven and because all ovens, climate, pans, and the exact size of the pieces of food are going to vary, so will the exact cooking time. Watch your food and not the clock when determining if it’s done. Don’t overcook because the chicken will dry out and the broccoli will burn.
- Optionally garnish with Parmesan and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the broccoli will change and become softer.
Cup of Yum
Notes
- For those of us who prefer their broccoli to be more crisp than tender, then I recommend not to add it in the beginning with the chicken, and simply add it midway through. This ensures you surely will have plenty of crunch in your broccoli.
Nutrition Information
Serving
1serving
Calories
360kcal
(18%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.02g
(1%)
Cholesterol
102mg
(34%)
Sodium
210mg
(9%)
Potassium
836mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
513IU
(10%)
Vitamin C
67mg
(74%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 360
% Daily Value*
| Serving | 1serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 210mg | 9% |
| Potassium | 836mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 67mg | 74% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.