Sheet Pan Balsamic Chicken & Veggies
This Sheet Pan Balsamic Chicken and Veggies is a delicious weeknight dinner! Done in under an hour, healthy, gluten free & easy to make!
Servings: 4 servings
Calories: 413kcal
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 ½ lbs boneless, skinless chicken breasts pounded thinly
- 2 ½ cups halved baby bella mushrooms 8 ounces
- 3 cups chopped red bell peppers cut into large square pieces (2 large peppers)
- 2 cups quartered asparagus 4 ounces
- 2 cups halved baby potatoes 10 ounces
- 1 cup quartered yellow onion
- 1 tablespoon minced garlic
Instructions
- Preheat the oven to 425 degrees F and prepare a parchment lined baking sheet.
- In a small bowl, mix together olive oil, balsamic vinegar, rosemary, garlic powder, onion powder, pepper and salt.
- Pour the oil mixture in a large bowl. Add the chicken, mushrooms, peppers, asparagus, potatoes, onion and garlic to the bowl. Toss with a spatula to combine. If you have the time, allow the chicken and vegetables to marinate for 30 minutes but it’s totally fine to cook without marinating.
- Lay the chicken and vegetables flat on a large parchment lined baking sheet. Use two baking sheets if the one seems overcrowded.
- Bake for 25-30 minutes until the chicken is cooked thoroughly to an internal temperature of 165 degrees F. You can turn the oven to broil for 1-2 minutes to get the potatoes/veggies a little crispy, but make sure to watch to avoid burning it!
Video
Nutrition
Serving: 4oz cooked chicken, 2 cups vegetables | Calories: 413kcal | Carbohydrates: 32g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 507mg | Potassium: 1606mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4060IU | Vitamin C: 167mg | Calcium: 68mg | Iron: 4mg
