Quick Sheet Pan Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 chicken breasts or thighs
02 -
1 red bell pepper, sliced
03 -
1 yellow bell pepper, sliced
04 -
1 medium zucchini, sliced into half-moons
05 -
1 cup cherry tomatoes, halved
06 -
2 cups broccoli florets
07 -
2 medium carrots, sliced
→ Balsamic Marinade
08 -
1/4 cup balsamic vinegar
09 -
3 tablespoons olive oil, plus extra for vegetables
10 -
2 tablespoons honey
11 -
3 cloves garlic, minced
12 -
1 tablespoon Italian seasoning
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
→ Optional Garnish
15 -
Fresh chopped parsley
16 -
Grated Parmesan cheese
17 -
Fresh basil leaves
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
If desired, brown the chicken in a skillet over medium-high heat with a little olive oil for 2-3 minutes on each side to lock in juices and create a golden crust.
03 -
Whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl.
04 -
Place your vegetables on a large, rimmed baking sheet. Drizzle with olive oil, toss to coat evenly, and season with a little salt and pepper. Arrange them around the edges of the pan, leaving the center open for the chicken.
05 -
Add the chicken breasts or thighs to the center of the pan.
06 -
Pour the balsamic marinade over the chicken and vegetables, ensuring everything is coated evenly. Toss the vegetables lightly if needed.
07 -
Place the pan in the preheated oven and bake for 20-30 minutes, depending on chicken thickness. Halfway through, toss the vegetables for even roasting.
08 -
Check that chicken reaches an internal temperature of 165°F (75°C) to ensure it's fully cooked.
09 -
Remove from oven and let chicken rest for a few minutes before slicing. Garnish with fresh herbs or Parmesan if desired, and serve immediately.
# Notes:
01 -
Save time and energy with this one-pan recipe that's quick to prepare and easy to clean up
02 -
Customize your veggie selection to fit your taste or what's in season for added variety
03 -
Use a meat thermometer to perfectly cook your chicken and keep it juicy every time