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Sheet Pan Balsamic Chicken: 7 Simple Steps

Sheet Pan Balsamic Chicken and Vegetables
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This sheet pan balsamic chicken and vegetables recipe is a simple and healthy meal perfect for a clean-eating dinner. It’s a flavorful dish that comes together easily with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, oregano, and garlic powder.
  3. Add the chicken and vegetables to the bowl and toss to coat evenly.
  4. Spread the chicken and vegetables in a single layer on a large baking sheet.
  5. Season with salt and pepper.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Serve immediately.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Feel free to swap out vegetables based on what you have on hand, such as zucchini, cherry tomatoes, or Brussels sprouts.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C).

Nutrition

Find it online: https://tasteportfolio.com/sheet-pan-balsamic-chicken-vegetables/