Sheet Pan Balsamic-Herb Chicken and Vegetables

Name: Sheet Pan Balsamic-Herb Chicken and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American, Mediterranean
Ingredients: 16 ounces boneless (skinless chicken breasts, halved); 1 tbsp balsamic vinegar; 1/2 tbsp extra-virgin olive oil; 2 cloves crushed garlic; 2 teaspoons chopped basil; 1 teaspoon chopped parsley; 3/4 teaspoon kosher salt; olive oil spray; 1 large red bell pepper (cored and cut into 1-inch pieces); 1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes); 1 cup asparagus (cut into 1-inch pieces); 1 medium red onion (cut into 1-inch pieces, layers separated); 1 cup cauliflower florets; 2 tbsp balsamic vinegar; 1 1/2 tbsp extra-virgin olive oil; 1 teaspoon kosher salt; freshly ground black pepper; 2 teaspoons chopped basil; 1 teaspoon chopped parsley

6 steps

Prep:15minCook:20min

This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Updated at: Thu, 17 Aug 2023 04:50:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories273.2 kcal (14%)

Total Fat13 g (19%)

Carbs10.2 g (4%)

Sugars6.5 g (7%)

Protein28.3 g (57%)

Sodium883 mg (44%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Chicken

16 ouncesboneless skinless chicken breasts

halved

1 Tbspbalsamic vinegar

½ Tbspextra-virgin olive oil

2 clovesgarlic

crushed

2 teaspoonsbasil

chopped

1 teaspoonparsley

chopped

¾ teaspoonkosher salt

Veggies

olive oil spray

1red bell pepper

large, cored and cut into 1-inch pieces

7 ouncezucchini

medium, quartered lengthwise and cut into 1-inch cubes

1 cupasparagus

cut into 1-inch pieces

1red onion

medium, cut into 1-inch pieces, layers separated

1 cupcauliflower florets

2 Tbspbalsamic vinegar

1 ½ Tbspextra-virgin olive oil

1 teaspoonkosher salt

freshly ground black pepper

2 teaspoonsbasil

chopped

1 teaspoonparsley

chopped

Instructions

Step 1

Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.

Step 2

Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.

Step 3

Marinate while you prep the vegetables, the longer the better.

Step 4

In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.

Step 5

Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.

Step 6

Serve right away.

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