Sheet Pan Honey Balsamic Chicken and Vegetables

An Easy Dinner Idea

I read recently that dinner should be a respite, a break from the hustle of the day and a chance to take a breath and say, Hey! I like spending time with you guys. Visualize your family simply enjoying each other’s company, with phones turned off, no nagging or going over to-do lists, but instead sharing the best things that happened that day, or the funniest, or maybe one thing you’re grateful for.

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. Work together as a family preparing the meal, 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. 

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!

(If you like this idea, be sure to try sheet pan chicken fajitas, herb roasted chicken drumsticks with potatoes, or my new favorite, hot honey chicken sheet pan dinner with Brussels sprouts and sweet potatoes, too.)

How To Make This Sheet Pan Dinner

Make the marinade: The base of this honey balsamic chicken is an easy marinade based on my balsamic chicken marinade. It’s made with balsamic vinegar, honey, olive oil, garlic, oregano, and seasoning.

Marinate the chicken: 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.

Prep the veggies: 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. The vegetables can be prepped ahead of time, too.

Roast: 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. 

Serving Ideas

The vegetables will stay crisp and flavorful, reminiscent of a stir fry, so I like to serve it on a bed of fluffy white rice or brown rice, including any “sauce” that’s left in the pan. If you want, 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. Fresh fruit with a cream cheese fruit dip makes a great dessert.

Recipe Variations

• Try a different meat: 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 (try my sheet pan shrimp & vegetables).
• Substitute vegetables you happen to have. Use the vegetables you happen to have. Carrots, celery, sweet potatoes, or cauliflower, or Brussels sprouts work well.
• Spice it up. If you like your food a bit spicy, add a quarter teaspoon or more of red pepper flakes to the marinade.
• Marinate the vegetables with the meat. You can safely marinate raw meat with vegetables as long as they are cooked thoroughly after marinating (165ºF internal temperature). Always discard any marinade after it’s been used for raw meat.
• Try a different grain. Not a rice fan? Serve the chicken and vegetables on quinoa (did you know you can also make quinoa in your Instant Pot?), couscous, or even noodles.

Storage & Reheating Tips

Refrigerate: 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.

Freeze: The chicken and vegetable mixture can be frozen in a freezer safe container for up to two months. Thaw overnight in the fridge before reheating.

Reheat: Reheat gently in the microwave (great for individual portions) or on the stove until warmed through.