Description
This one-pan wonder features juicy chicken breasts and a colorful medley of vegetables roasted to perfection in a tangy balsamic glaze. It’s quick, healthy, and ideal for busy weeknights!
Ingredients
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4 boneless, skinless chicken breasts
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2 cups broccoli florets
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1 cup cherry tomatoes
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1 red bell pepper, sliced
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1 yellow squash, sliced
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1 red onion, cut into wedges
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3 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tbsp honey or maple syrup
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2 cloves garlic, minced
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1 tsp dried Italian herbs
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Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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Make glaze: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian herbs, salt, and pepper.
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Prep chicken & veggies: Place chicken and chopped vegetables on the sheet pan. Drizzle with the balsamic glaze and toss to coat evenly.
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Bake: Roast for 25 minutes, or until chicken is cooked through (internal temp 165°F/74°C) and veggies are tender.
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Serve: Spoon extra pan juices over the chicken and veggies before serving.
Notes
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Swap in any vegetables you like—zucchini, carrots, or green beans work great.
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Use chicken thighs if preferred—adjust cooking time slightly.
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Great for meal prep; store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390 kcal
- Sugar: 9g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 36g