Description
This dish brings the essence of a garden-fresh dinner to your table with minimal cleanup. It reminds me of sunny days at the farmer’s market—coming home with bags full of colorful veggies and dreams of a simple, nourishing meal. This recipe is a weekday hero: bold, tangy, and full of wholesome flavor—all in one pan.
Ingredients
Chicken breasts or thighs (1½–2 lbs, boneless & skinless)
¼ cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
2 garlic cloves, minced
1 tsp Italian seasoning (or mix of oregano, thyme, basil)
Salt and pepper to taste
1–2 bell peppers, sliced
1 zucchini, sliced
1 cup cherry tomatoes
1 cup broccoli florets
1 cup carrots, sliced
Instructions
Preheat oven to 400°F (200°C). Lightly grease a sheet pan.
In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, and seasoning.
Place chicken on the sheet pan. Pour half the marinade over it.
Toss veggies in remaining marinade, then arrange around chicken.
Roast for 25–30 minutes, or until chicken is cooked through and veggies are tender.
Optional: broil for 2–3 minutes at the end for a golden finish.
Notes
Healthy, hearty, and bursting with flavor—this one-pan balsamic chicken is your weeknight dinner, made beautiful.
(natural from honey/veggies!). Packed with vitamin C (peppers!), immune-boosting garlic, and lean protein. Gluten-free adaptable!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380 per serving
- Sugar: 14g per serving
- Carbohydrates: 24g per serving
- Fiber: 5g per serving
- Protein: 32g per serving