Sheet Pan Balsamic Chicken and Vegetables

This simple, healthy Sheet Pan Balsamic Chicken and Vegetables is packed with delicious flavor and is ready in 20 minutes.

It’s so easy to fall in love with any and all sheet pan dishes. There is something very appealing about just tossing any vegetable and meat you love in seasonings and roasting it for 20 minutes!

This is a great example of some of my favorite veggies with chicken tossed with balsamic vinegar and basil. It is so versatile though. Use whatever veggies you have on hand. You can even cut up all your veggies the night before with the marinade and then just bake when you get home.

If you have company coming and need a quick idea, this is a fabulous idea! Serve with rice (which you can cook while this is roasting)

I actually topped mine with a little feta cheese when I served it because anything with balsamic vinegar calls for feta cheese in my life.

INGREDIENTS

Balsamic Vegetables

Coconut oil or olive oil spray

1 or 2 zucchini, cut into 1-inch cubes

1 bunch asparagus, cut in half or in thirds

1 large red bell pepper, cored and cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces, layers separated

3 tbsp balsamic vinegar

2 teaspoons basil, dry or fresh

1 tbsp coconut oil or olive oil

Chicken

1 lb. boneless, skinless chicken tenderloins or breasts cut in half

1 tbsp balsamic vinegar

1/2 tbsp melted coconut oil or olive oil

2 cloves garlic, minced

2 teaspoons chopped basil

DIRECTIONS

Preheat the oven to 400 degrees F.

Spray a large baking sheet with cooking spray or line with parchment paper.

Season chicken with 1 tablespoon balsamic, 1/2 tablespoon oil, garlic, 2 teaspoons dried basil. Let marinade while you prepare the vegetables.

Place all the cut vegetables in a large bowl and toss with 2 tablespoon balsamic, 1 1/2 tablespoons melted coconut oil or olive oil, and 2 teaspoons of basil.

Spread vegetables out onto the baking sheet.

Place thee chicken on top of the vegetables and roast for about 20 minutes until the chicken is cooked through.

ENJOY!!

5.0 from 2 reviews

Sheet Pan Balsamic Chicken and Vegetables

 

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Author: Sherri

Ingredients

• Balsamic Vegetables
• Coconut oil or olive oil spray
• 1 or 2 zucchini, cut into 1-inch cubes
• 1 bunch asparagus, cut in half or in thirds
• 1 large red bell pepper, cored and cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces, layers separated
• 3 tbsp balsamic vinegar
• 2 teaspoons basil, dry or fresh
• 1 tbsp coconut oil or olive oil
• Chicken
• 1 lb. boneless, skinless chicken tenderloins or breasts cut in half
• 1 tbsp balsamic vinegar
• ½ tbsp melted coconut oil or olive oil
• 2 cloves garlic, minced
• 2 teaspoons chopped basil

Directions

1. Preheat the oven to 400 degrees F.
2. Spray a large baking sheet with cooking spray or line with parchment paper.
3. Season chicken with 1 tablespoon balsamic, ½ tablespoon oil, garlic, 2 teaspoons dried basil. Let marinade while you prepare the vegetables.
4. Place all the cut vegetables in a large bowl and toss with 2 tablespoon balsamic, 1½ tablespoons melted coconut oil or olive oil, and 2 teaspoons of basil.
5. Spread vegetables out onto the baking sheet.
6. Place thee chicken on top of the vegetables and roast for about 20 minutes until the chicken is cooked through.

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