Description
A flavorful and healthy Mediterranean-inspired sheet pan dinner featuring tender balsamic-marinated chicken breasts roasted alongside colorful, seasoned vegetables. Perfect for an easy weeknight meal or meal prep.
Ingredients
Scale
For the Chicken & Marinade:
- 4 boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
For the Roasted Veggies:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Marinade: In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried Italian seasoning, salt, and black pepper until combined well.
- Marinate Chicken: Add the chicken breasts to the marinade, making sure they are fully coated. Refrigerate and let marinate for at least 30 minutes or up to 8 hours to infuse flavor.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: Toss the chopped red and yellow bell peppers, zucchini slices, and red onion wedges in olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Arrange Chicken and Begin Roasting: Remove chicken breasts from the marinade and place them on the baking sheet alongside the vegetables. Place in the oven and bake for 20 minutes.
- Add Cherry Tomatoes: After 20 minutes, scatter the cherry tomatoes around the chicken and vegetables. Continue roasting for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Optional Caramelization: For extra caramelization and browning, broil the chicken and veggies for 2 to 3 minutes at the end of cooking. Watch closely to prevent burning.
- Rest and Serve: Remove from the oven, let the chicken rest for a few minutes to retain juices, then serve the balsamic chicken with the roasted vegetables hot.
Notes
- This recipe is excellent for meal prepping; the flavors develop even more after resting.
- You can swap in other vegetables like broccoli, carrots, or mushrooms based on your preference or seasonal availability.
- Serve with your choice of side such as rice, quinoa, or crusty bread to complete the meal.
