This recipe is one of my super simple and HEALTHY weeknight meals that can all be thrown on a baking sheet together and cooked. It makes for a easy dinner when you are busy or just want something easy but still delicious to cook!
I like to use chicken breast but you can do thighs as well. My vegetable mix varies by what I have on hand but generally in consists of cauliflower and carrots. Those two are a always a great roasted vegetable that taste amazing with the balsamic glaze we will be making.
The glaze couldn’t be easier too. 1 cup of balsamic vinegar in a saucepan with 2 tbsp. of honey simmered on stove until it thickens. A bonus to this is balsamic vinegar is so good for you!
According to Medical News Today, here are the benefits:
- Helps with digestion
- Can lower blood sugar
- Lowering cholesterol
- Improves skin
- Helps you lose weight
- Reduce hypertension
- Relive congestion
- Reduces acid reflux
- Helps to aid blood circulation
Those all sound like wonderful reasons to eat more balsamic to me! Not only is it wonderful on roasted meats/vegetables but balsamic glaze goes well on salads, fresh fruits, and whatever else you want to put it on. Feel free to get creative!
Ok let’s get started!
Sheet Pan Balsamic Chicken and Roasted Vegetables!
Equipment
- large baking sheet
Ingredients
- 3-4 chicken breasts, cut in half lengthwise or flattened with a mallet this makes for quick and even cooking
- 2 cloves garlic, sliced thin
- 1 cup balsamic vinegar
- 2 tbsp. honey
- 2 tbsp. fresh basil, chopped
- 1/2 head cauliflower/ cut into small pieces
- 6-8 carrots, peeled and cut in half lengthwise or however you desire I like to use a variety of colored carrots
- 12-15 fresh brussel sprouts, ends cut off, outer leaves removed, and cut in half
- salt and pepper
- olive oil
Instructions
- Set oven to 400°
- Line a baking sheet with parchment paper
- Arrange the chicken on one end and the veges on the other.
- Drizzle all of the chickens and veges with olive oil and sprinkle on salt, pepper, and fresh chopped garlic. Turn and coat both sides of the chicken and veges.
- Bake for 15 minutes, flip/ toss veges and cook for 15 minutes more or until the chicken is done and thermometer reads 165° and juices are clear. If you see some of the veges getting too crispy you can pull them out and set them on a plate covered with aluminum foil to keep warm until the rest of the party is ready to join.
- At the last 15 minutes of roasting lets make the glaze. In a small saucepan add the balsamic vinegar and honey. Bring to a simmer and stir. Reduce to a med-low and continue to simmer and stir until it is thick and coats the back of a spoon. Set aside until ready to use.
- After the baking is finished. Go ahead and drizzle the glaze all over the meat and veges. I like to do it all on the pan for a easy cleanup. To finish, sprinkle fresh chopped basil and serve!
- ENJOY!
[…] Sheet Pan Balsamic Chicken and roasted Vegetables […]