Sheet-Pan Balsamic Herb Chicken & Vegetables


For the chicken

16 ounces (453 grams) boneless, skinless chicken breasts, halved
1 tablespoon (15 ml) balsamic vinegar
1/2 tablespoon (7.5 ml) olive oil
2 cloves garlic, crushed
2 teaspoons (10 ml) dried basil
1 teaspoon (5 ml) dried parsley
3/4 teaspoon (3.75 ml) kosher salt

For the balsamic veggies:

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 (240 ml)asparagus, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces, layers separated
1 cup (240 ml) cauliflower florets
2 tablespoons (30 ml) balsamic vinegar
1 1/2 tablespoon (22.5 ml) olive oil
1 teaspoon (5 ml) kosher salt
Black pepper, to taste
2 teaspoons (10 ml) dried basil
1 teaspoon (5 ml) dried parsley


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

Season chicken with salt and allow to marinate in vinegar, olive oil, garlic, basil and parsley while you prep the vegetables. Marinate longer for stronger flavors.

In a large bowl, toss the vegetables with balsamic vinegar, olive oil, salt, black pepper, basil and parsley.

Spread onto the sheet pan. Nestle the chicken into the vegetables and roast on the lower rack until veggies are tender and chicken is cooked through, about 20 minutes.

Serve immediately.


Serves: 4 | Serving Size: 1 piece chicken, 1 cup veggies

Per serving: Calories: 212; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 55mg; Sodium: 238mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 5g; Protein: 24gur adipisicing elit, sed do eiusmod tempor incididunt ut labore.