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Sheet Pan Balsamic Chicken and Veggies on a white plate on a light grey background

Sheet Pan Balsamic Chicken and Veggies

4.67 from 12 votes
This Paleo Sheet Pan Balsamic Chicken and Veggies recipe is a delicious weeknight dinner! Done in under 30 minutes, healthy, gluten free & so easy to make!
WW Freestyle Points 7
Prep Time : 5 minutes
Cook Time : 25 minutes
Total Time : 30 minutes
Serves : 4 people
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  • Preheat oven to 425. 
  • In a small bowl, mix together oil, balsamic vinegar, and spices. 
  • Pour marinade in ziploc bag. Add chicken, veggies and potatoes together and shake to combine. If time, allow to marinate (over night is best, but 30 minutes is good too! Marinating isn't necessary)
  • Lay veggies and chicken breast flat on a parchment lined baking sheet
  • Bake for 25-30 minutes until chicken is cooked thoroughly. You can broil for 1-2 minutes to get the potatoes/veggies a little crispy, but make sure to watch to avoid it burning!



Substitutions for this recipe:
  • If you don't like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
  • If you don't have chicken breasts, you can use chicken thighs or even chicken tenders
  • You can sub the green beans/carrots with brussels sprouts, broccoli or butternut squash
  • You can sub fingerling potatoes for russet potatoes cut in roughly the same size

Nutrition Facts

Nutrition Facts
Sheet Pan Balsamic Chicken and Veggies
Amount Per Serving (8 oz)
Calories 482 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 145mg48%
Sodium 200mg9%
Potassium 1391mg40%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 8g9%
Protein 48g96%
Vitamin A 9368IU187%
Vitamin C 24mg29%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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