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.
1 ½poundsboneless skinless chicken breasts or tenders, cut into 1-inch cubes
½medium red onion, cut into chunks
1crown broccoli, cut into florets
1red bell pepper, cut into chunks (green, orange, or yellow peppers are fine, too)
1small zucchini or summer squash, cut into ½-inch half moons
8ouncesmushrooms, halved
½pintcherry or grape tomatoes
Cooked rice, for serving
optional: fresh parsley for garnishing
Instructions
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.
Video
Notes
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.