Sheet Pan Balsamic Chicken & Veggies
Indulge in the delightful flavors of Sheet Pan Balsamic Chicken & Veggies, a simple yet exquisite dish that marries juicy chicken breasts with vibrant bell peppers and zucchini, all drizzled in rich balsamic vinegar. This one-pan wonder is perfect for weeknight dinners or impressing guests at gatherings, transforming everyday ingredients into a stunning culinary experience.
- 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)
- 4 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 yellow), chopped
- 2 medium zucchini, chopped
- 1/4 cup high-quality balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, season chicken breasts with salt and pepper. Drizzle with olive oil and balsamic vinegar until well coated.
- Chop bell peppers and zucchini into bite-sized pieces.
- In a large mixing bowl, combine chicken, veggies, minced garlic, and Italian seasoning; toss until evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For added flavor, marinate the chicken in balsamic vinegar for at least 30 minutes before cooking. - Feel free to use seasonal vegetables like asparagus or add red pepper flakes for a spicy kick. - Leftovers can be stored in an airtight container for up to three days; reheat in the oven for optimal crispiness.