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.
Why you’ll love it: This is an easy and healthy dinner, and only one pan to wash.
How long it takes: about 50 minutes, plus time to marinate the chicken
Equipment you’ll need: resealable bag, sheet pan
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.
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.
It’s perfectly safe to roast chicken and vegetables together and it’s a real timesaver. Small pieces of chicken roast right alongside the veggies, flavoring them with savory juices. 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.
Boneless skinless chicken breasts are a good source of lowfat protein. However, often they are deep-fried (nuggets, chicken strips) or a rich sauce is added, making them a less healthy choice.
One of the healthiest ways to cook chicken breasts is to roast them with vegetables, like this sheet pan dinner. Air fryer chicken breasts have very little added oil and turn out perfectly juicy and tender. Oven-fried chicken nuggets or tenders are another healthy choice. Stir fries are a nutritious way to cook chicken breasts, too.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- ½ cup balsamic vinegar
- ¼ cup + 1 tablespoon olive oil, divided
- 2 tablespoons honey
- ½ teaspoon minced garlic (about 1 clove garlic)
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt, divided
- ½ teaspoon cracked black pepper, divided
- 1 ½ pounds boneless skinless chicken breasts or tenders, cut into 1-inch cubes
- ½ medium red onion, cut into chunks
- 1 crown broccoli, cut into florets
- 1 red bell pepper, cut into chunks (green, orange, or yellow peppers are fine, too)
- 1 small zucchini or summer squash, cut into ½-inch half moons
- 8 ounces mushrooms, halved
- ½ pint cherry or grape tomatoes
- Cooked rice, for serving
- optional: fresh parsley for garnishing
- In a measuring cup, combine balsamic vinegar, ¼ cup olive oil, honey, garlic, oregano, ½ teaspoon salt and ¼ teaspoon pepper.
- Place chicken cubes in a zip-top bag or a baking dish and pour balsamic mixture over chicken, making sure all the chicken is evenly coated.
- Marinate for at least 30 minutes or up to 8 hours.
- Preheat oven to 400ºF.
- On a rimmed baking sheet, toss onions, broccoli, bell pepper, zucchini, and mushrooms with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Roast for 10 minutes.
- Remove pan from oven. Add chicken AND marinade, and tomatoes. Toss to coat everything in marinade. Spread evenly into a single layer on baking sheet.
- Return to oven and continue to roast for 20 to 25 minutes or until chicken is cooked through (165ºF internal temperature).
- Serve over cooked rice. Garnish with chopped parsley, if desired.
- Nutrition information does not include rice.
- Don’t overcook. Mixture will be juicy and vegetables should remain crisp, like a stir-fry with sauce.
- If desired, substitute other vegetables of your choice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Review