Recipe Overview

Why you’ll love it: Tender marinated chicken and flavorful crisp vegetables are combined and roasted in the oven on a single sheet pan. Serve honey balsamic chicken and vegetables over a bed of steaming rice for an easy and delicious entrée.

How long it takes: about 50 minutes, plus time to marinate the chicken
Equipment you’ll need: resealable bag, sheet pan
Servings: 6

Balsamic chicken and vegetables with rice.
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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.)

Chicken and vegetables with balsamic sauce on sheet pan.

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.

A white bowl filled with rice, chicken and vegetables.

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.
Vegetables and chicken on a sheet pan, close up.

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.

Bowl of rice, chicken, mushrooms, peppers, onions, zucchini, broccoli, and tomatoes.
Meal plan graphic with text and images.

Free Meal Plans

Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #20 or Meal Plan #59. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

More Sheet Pan Dinners

Recipe

Sheet Pan Honey Balsamic Chicken and Vegetables

4.84 from 6 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6
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.
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Ingredients 

For marinade:

For sheet pan dinner:

  • 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
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ½ pint cherry or grape tomatoes
  • cooked rice, for serving
  • fresh parsley, optional garnish

Instructions 

  • To make marinade: In a measuring cup, combine balsamic vinegar, olive oil, honey, garlic, oregano, salt and pepper. 
    ½ cup balsamic vinegar, ¼ cup olive oil, 2 tablespoons honey, ½ teaspoon minced garlic, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Place cut-up chicken in a zip-top bag or a baking dish and pour marinade over chicken, making sure all the chicken is evenly coated. Marinate for at least 30 minutes or up to 8 hours. 
    1 ½ pounds boneless skinless chicken breasts or tenders, cut into 1-inch cubes
  • When ready to cook, preheat oven to 400ºF. 
  • On a rimmed baking sheet, toss onions, broccoli, bell pepper, zucchini, and mushrooms with olive oil, salt, and pepper.
    ½ medium red onion, cut into chunks, 1 crown broccoli, cut into florets, 1 red bell pepper, cut into chunks, 1 small zucchini or summer squash, cut into ½-inch half moons, 8 ounces mushrooms, halved, 1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Roast in preheated oven for 10 minutes. 
  • Remove pan from oven. Add chicken AND marinade, and tomatoes to the pan. Toss to coat everything in marinade. Spread evenly into a single layer on baking sheet. 
    ½ pint cherry or grape tomatoes
  • 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.

Notes

  • Cooking tip: Don’t overcook the chicken and vegetables. Mixture will be juicy and vegetables should remain crisp, like a stir-fry with sauce.
  • Variations: If desired, substitute other vegetables of your choice, such as carrots, celery, sweet potatoes, cauliflower, green beans, asparagus, or Brussels sprouts. Boneless skinless chicken thighs can be substituted if you prefer dark meat. 

Video

Nutrition

Serving: 4oz. chicken with vegetables, Calories: 281kcal, Carbohydrates: 16g, Protein: 27g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 438mg, Potassium: 807mg, Fiber: 2g, Sugar: 13g, Vitamin A: 931IU, Vitamin C: 45mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.84 from 6 votes (6 ratings without comment)

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Recipe Rating




6 Comments

  1. Autumn says:

    Thx Rachel.  Was delicious. Full of flavor.  I used chicken thighs.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a comment!

  2. Dottie Morgan says:

    Made this last night and it was outstanding! I’m on Weight Watcher so I decreased the oil to 1/8 cup and honey to 1 TBL and it was still enough to coat it in! Family LOVED it….going into my rotation.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a comment!

  3. denise says:

    that looks really tasty

    1. Rachel Gurk says:

      Thanks Denise! It really is!