Balsamic Chicken and Veggie Sheet Pan: Easy Weeknight Delight
Enjoy a simple and delicious weeknight meal with this balsamic chicken and veggie sheet pan recipe. It’s a perfect blend of flavors that your family will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, and red onion)
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat.
- Place the chicken on a sheet pan and arrange the mixed vegetables around it.
- Drizzle any remaining marinade over the vegetables.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
- Serve warm.
Notes
- For added flavor, marinate the chicken for a few hours before cooking.
- You can substitute any vegetables you prefer.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Balsamic Chicken, Sheet Pan Dinner, Easy Weeknight Recipe