Description
A simple and delicious recipe for Balsamic Chicken and Veggie Sheet Pan, perfect for easy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups of mixed vegetables (bell peppers, zucchini, and red onion)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the marinated chicken on a sheet pan.
- Add mixed vegetables around the chicken on the sheet pan.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let it rest for a few minutes before serving.
Notes
- Feel free to use any vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Balsamic Chicken, Sheet Pan Dinner, Easy Dinner Recipe, Healthy Chicken Recipe