Sheet Pan Honey Balsamic Chicken and Vegetables

Tender marinated chicken and flavorful crisp vegetables combined and roasted in the oven on a sheet pan. Serve honey balsamic chicken and vegetables over a bed of steaming rice for an easy and delicious entrée.

I read recently that dinner should be a respite. Respite is defined as a short period of rest or relief; isn’t that a wonderful idea for dinner? Visualize your family just enjoying each other’s company, phones turned off, no nagging or going over to-do lists, instead maybe sharing the best things that happened that day (or the funniest) or maybe one thing each you’re grateful for. A respite from the hustle of the day and the ongoing demands, just a chance to take a breath and say, Hey! I like spending time with you guys!

Sometimes cooking dinner itself can detract from this idea of respite, especially if you’re tired or short of time. I like the idea of healthy meals that can be prepared without a lot of fuss or clean up.

Maybe your family can work together preparing the meal: scrubbing vegetables, peeling, chopping, sautéing, having conversations as you go. A side benefit is that your kids will learn the basics of cooking as you cook together, making them more independent in the kitchen. 

And don’t forget about clean up! My sister and I always had a week on, week off schedule for helping mom with clean up. This deal was sweetened by the promise that when it was our week to clean up, we got to sit in the front seat of the car (this was pre-air bag era). We cleaned up the kitchen when it was our turn without really realizing that we were learning how to leave a kitchen sparkling clean. Plus, we spent extra time chatting with our mom, one-on-one.

So today I present to you this honey balsamic chicken with vegetables recipe. I hope you enjoy the flavorful marinated chicken and crisp vegetables, coated in a sweet and tangy sauce. But most of all, I hope you enjoy preparing and eating it together, as a respite in your busy day!

About This Recipe

Look for specific measurements, instructions, and nutrition information on the recipe card located near the end of this post.

The base of this honey balsamic chicken is an easy marinade (very similar to my balsamic chicken marinade), made with (you guessed it!) balsamic vinegar, honey, olive oil, garlic, oregano, and seasoning.

The boneless skinless chicken breasts, cut into bite sized pieces, can bathe in the marinade for at least a half hour but up to 8 hours. If you have a little time in the morning, you can get this step out of the way ahead of time.

Use a combination of onions, broccoli, bell pepper, zucchini, and mushrooms for the vegetables. This assortment can easily be changed to match your family’s preferences. Mix the vegetables together on a sheet pan with a little olive oil, salt and pepper, and roast them for around 10 minutes. 

Add cherry or grape tomatoes and the marinated chicken pieces, along with the marinade, and mix it all together on the sheet pan. Pop the pan back into the oven for 20 to 25 minutes, or until the chicken is done. 

The vegetables will stay crisp and flavorful, reminiscent of a stir fry. I like to serve this, including any juice that’s left in the pan, on a bed of fluffy white rice or brown rice. Try making brown rice in your Instant Pot. A slice of home-baked Dutch oven bread or corn muffins go great with this meal, too.

This is a complete meal: meat, vegetables, rice. If you want, you could serve it with fresh fruit or salad. For an easy dessert, whole wheat chocolate chip cookies are always welcome. My family loves this easy 4 ingredient pumpkin pudding.

Make It Your Own

• Chicken tenders are easy to cut into bite-sized pieces but boneless skinless chicken breasts or thighs are good choices, too. If you prefer, substitute shrimp.
• Use the vegetables you happen to have. Carrots, celery, sweet potatoes, or cauliflower, or Brussels sprouts work well.
• If you like to spice things up a bit, add a quarter teaspoon or more of red pepper flakes to the marinade.
• Not a rice fan? Serve the chicken and vegetables on a different grain, such as quinoa (did you know you can also make quinoa in your Instant Pot?), couscous, or even noodles.

Storage & Reheating Tips

If you happen to have leftovers, store the chicken and vegetables separately from the rice. It will keep a couple of days in the refrigerator. It can be frozen for up to two months. Thaw overnight in the fridge before reheating.

Reheat gently in the microwave or on the stove.