American · dinner

Sheet-Pan Balsamic Chicken and Vegetables

Name: Sheet-Pan Balsamic Chicken and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: Chicken breast, raw, 1 lb, halved lengthwise; Olive oil, 3 tbsp; Balsamic vinegar, 2 tbsp; Garlic, 3 cloves; Red bell pepper, 1 large; Zucchini, 1 medium; Red onion, 1 medium; Cauliflower florets, 2 cups; Carrots, 2 medium; Italian seasoning, 1 tbsp; Salt and pepper, to taste

Chicken strips and colorful vegetables roast together on one pan with a garlicky balsamic marinade.

35 min4 servings

28727g14g14g

A hands-off weeknight dinner. The thin chicken cooks at the same speed as the vegetables.

Ingredients

Chicken breast, raw1 lb, halved lengthwise
Olive oil3 tbsp
Balsamic vinegar2 tbsp
Garlic3 cloves
Red bell pepper1 large
Zucchini1 medium
Red onion1 medium
Cauliflower florets2 cups
Carrots2 medium
Italian seasoning1 tbsp
Salt and pepperto taste

Steps

Heat the oven to 450 F and line a rimmed sheet pan with parchment.
Slice the chicken breasts in half horizontally so they cook evenly. Toss with 1 tbsp of the oil, the balsamic, garlic, Italian seasoning, salt and pepper.
Cut the pepper, zucchini, onion, cauliflower and carrots into similar-sized chunks. Toss with the remaining oil and a pinch of salt.
Spread the vegetables across the pan and nestle the chicken among them.
Roast for 18 to 22 minutes, until the chicken reaches 165 F and the vegetables have browned edges.

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Adapted from Old World Garden Farms