Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe
Savor the delightful combination of juicy chicken and colorful, roasted vegetables with this Sheet-Pan Balsamic Glazed Chicken and Veggies Recipe. Perfect for busy weeknights or special occasions, this easy-to-make dish requires minimal prep time while delivering maximum flavor. Toss everything on a sheet pan, drizzle with a tangy balsamic glaze, and let the oven work its magic. This wholesome meal is not only delicious but also fills your home with an irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup bell peppers, sliced (mix of red, yellow, green)
- 1 medium zucchini, sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.
- In a bowl, combine balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper to create the glaze.
- Coat the chicken breasts in half of the balsamic mixture and place them on one side of the sheet pan.
- Arrange sliced bell peppers and zucchini on the other side of the pan; drizzle with remaining glaze and season lightly.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Drizzle any remaining glaze over the dish before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 300g)
- Calories: 345
- Sugar: 7g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg