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.
Servings: 6
Ingredients
For marinade:
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- ½ teaspoon minced garlic (about 1 clove garlic)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
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.
Video
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.
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
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