How To Make Sheet Pan Balsamic-Herb Chicken and Vegetables
This tasty chicken & vegetables recipe is flavored with balsamic vinegar, basil, and parsley. This recipe is a great way to use up any leftover vegetables.
Serves:
Ingredients
For Chicken:
- 16ozchicken breasts,boneless skinless, halved
- 1tbspbalsamic vinegar
- ½tbspextra-virgin olive oil
- 2clovesgarlic,crushed
- 2tspbasil,chopped
- 1tspparsley,chopped
- ¾tspkosher salt
For Balsamic Veggies:
- Olive oil spray
- 1large red bell pepper,cored and cut into 1-inch pieces
- 7ozmedium zucchini,quartered lengthwise and cut into 1-inch cubes
- 1cupasparagus,cut into 1-inch pieces
- 1medium red onion,cut into 1-inch pieces, layers separated
- 1cupcauliflower florets
- 2tbspbalsamic vinegar
- 1½tbspextra-virgin olive oil
- 1tspkosher salt
- black pepper,freshly ground
- 2tspbasil,chopped
- 1tspparsley,chopped
Instructions
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Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
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Season chicken with 1 tablespoon balsamic, ½ tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and ¾ teaspoon salt.
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Marinate while prepping the vegetables, the longer the better.
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In a large bowl toss the vegetables with 2 tablespoon balsamic, 1½ tablespoons olive oil, ¾ teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
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Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast for about 20 minutes until tender in the lower rack of the oven, until the chicken is cooked through.
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Serve right away.
Nutrition
- Calories: 355.57kcal
- Fat: 22.21g
- Saturated Fat: 4.70g
- Trans Fat: 0.12g
- Monounsaturated Fat: 12.57g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 12.42g
- Fiber: 3.37g
- Sugar: 7.09g
- Protein: 26.49g
- Cholesterol: 72.57mg
- Sodium: 740.88mg
- Calcium: 56.00mg
- Potassium: 690.66mg
- Iron: 2.41mg
- Vitamin A: 113.49µg
- Vitamin C: 79.43mg
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