Balsamic Chicken & Veggies (Sheet Pan Dinner!)
Ready in under one hour, this one-pan juicy balsamic glazed chicken and tender roasted veggies make a quick + easy weeknight dinner you'll want to make on repeat.
Equipment
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
For the Glaze
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
For the Veggies
- 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1 pound)
- 1 bunch carrots, scrubbed and cut into 1-inch pieces (about 1 pound)
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 375°F.
- In a small bowl, whisk together the vinegar, honey, garlic, and salt until well combined and the honey is completely dissolved.
- Place the chicken breasts on a foil or silpat-lined sheet pan, drizzle with 2-3 tablespoons of the balsamic mixture, and turn to coat. Space the chicken breasts evenly on the pan and bake for 20 minutes,
- Remove from the oven, flip the chicken, and drizzle with another 2-3 tablespoons of the balsamic mixture. Move the chicken breasts to the center of the pan and add the veggies around the edges of the pan. Drizzle the veggies with the olive oil and ⅛ teaspoon salt, tossing to coat.
- Put the pan back in the oven and bake for an additional 15-20 minutes, or until the chicken is juicy and cooked through and the vegetables are slightly browned and tender. Serve with any remaining marinade.
Nutrition
Serving: 1 (of 4) | Calories: 342kcal | Carbohydrates: 27g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 646mg | Potassium: 1251mg | Fiber: 6g | Sugar: 19g | Vitamin A: 19853IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg
