Sheet Pan Balsamic Chicken + Veggies Dinner {30-Minute Meal}

Dinner has never been tastier (or easier!). This healthy sheet pan balsamic chicken meal can be yours in less than 30 minutes; it is delicious served on its own or over pasta!

Well, if this delectable sheet pan balsamic chicken and veggie meal has taught me anything, it’s that sometimes the tastiest (most colorful!) meals don’t have to be difficult.

This sheet pan dinner is about as easy as you can get!

And the flavor and yummy-factor are out of this world delicious.

It kind of takes the “eat your colors” mantra that I preach to my kids about every day to a whole new level (and no, orange Hot Cheetos don’t fulfill this criteria).

Amazingly, given my teenagers’ love for the aforementioned Hot Cheetos and Takis (please tell me he’s not the only one), no one complains when this simple dinner shows up on the table.

Of course, it doesn’t hurt that a lot of times, we take the delicious mashup of chicken + veggies + seasoned balsamic sauce and toss it all on top of pasta.

With a hefty sprinkle of Parmesan cheese.

This sheet pan balsamic chicken meal is perfect with pasta.

The lingering tangy and sweet sauce on the bottom of the sheet pan gives just the right amount of oomph to the tender pasta, and I’m guessing it’d be wonderful over quinoa or rice, too.

However, the sheet pan ingredients are fulfilling and delicious served on their own, too, for a low-carb, healthy meal.

We’ve already established that roasted vegetables are where it’s at, but you throw them in with chicken and Italian-flavored balsamic goodness, and they are out of this world.

You creative home cooks don’t need me to mention this, but those vegetables you spy up there?

Yeah, they are super adaptable.

You could change out any of the vegetables listed in the recipe for other veggies you have on hand or ones that your taste buds like just a teensy bit more.

Cauliflower. Asparagus. Brussels sprouts. Mushrooms.

You can also cook the tomatoes right in there with everything else, but I like the fresh pop of flavor they add when I toss them in after the whole mashup of sheet pan goodness comes out of the oven.

Check out the notes of the recipe for a few other suggestions, too!

Sheet pan dinners may be, like, so last summer, but I’m hanging on for dear life. This one’s a keeper.

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Three Years Ago: Slow Cooker Mexican Shredded Beef {For Enchiladas}
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Sheet Pan Balsamic Chicken and Veggies

Yield: 6 Servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

4.85 stars (114 ratings)

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Ingredients

• 2 small-medium zucchini squash, (about 340 g), ends trimmed and cut into 1-inch pieces
• 1 to 2 small-medium yellow squash, (about 340 g), ends trimmed and cut into 1-inch pieces
• 1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 medium head of broccoli, (about 340 g), stem trimmed, and florets cut into 1-inch pieces or so
• 1 to 1 ½ pounds boneless skinless chicken breasts, cut into thin strips
• ⅓ cup balsamic vinegar
• 3 tablespoons olive oil, avocado oil, or canola/vegetable oil
• 1 to 2 tablespoons honey, depending on how sweet you want it
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon salt, I use coarse, kosher salt
• ½ teaspoon pepper, I use coarsely ground black pepper
• 1 to 2 cups cherry tomatoes, halved

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Instructions 

• Preheat the oven to 400 degrees F.
• Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
• In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
• Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
• Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
• Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

Notes

Tomatoes: if you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving. 

Adaptable: it kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc. 

Vegetables: if you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking. 

Author: Mel

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 284kcal, Carbohydrates: 19g, Protein: 29g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 566mg, Fiber: 5g, Sugar: 11g

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Recipe Source: from Mel’s Kitchen Cafe

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