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- 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons honey - 2 cloves garlic, minced You need chicken breasts for the main protein in this dish. They cook quickly and stay juicy. For veggies, I use Brussels sprouts, red bell pepper, yellow bell pepper, and red onion. They add color and flavor. The balsamic mixture gives the dish a tangy-sweet taste that everyone loves. - 1 teaspoon dried Italian herbs (oregano & basil) - Salt and pepper to taste - Fresh basil for garnish Dried Italian herbs bring depth to the dish. Salt and pepper enhance all the flavors. Fresh basil adds a lovely touch when you serve it. - Baking sheet - Parchment paper - Mixing bowls Using a baking sheet helps cook everything at once. Parchment paper makes cleanup easy. You will need mixing bowls to combine the balsamic mixture and coat the chicken and veggies. Preheating the oven First, set your oven to 400°F (200°C). This heat helps cook the chicken and veggies well. Marinating the chicken In a small bowl, whisk together 1/4 cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons honey, and 2 minced garlic cloves. Add 1 teaspoon dried Italian herbs, salt, and pepper. Place 4 chicken breasts in a large bowl or zip-top bag. Pour half the marinade over the chicken. Coat it well. Let it marinate for at least 20 minutes. If you have time, marinate it for up to 2 hours in the fridge. Coating the vegetables While the chicken marinates, prepare the vegetables. In another bowl, combine 2 cups halved Brussels sprouts, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion. Drizzle the rest of the balsamic mixture over the veggies. Toss them until they are coated evenly. Arranging on the sheet pan Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken in the center of the sheet pan. Arrange the balsamic-coated vegetables around the chicken. Baking time specifics Bake everything in the preheated oven for 25-30 minutes. The chicken should be cooked through and the veggies tender. Checking chicken doneness Ensure the chicken reaches an internal temperature of 165°F. Use a meat thermometer if you have one. When done, remove the sheet pan from the oven. Let it rest for 5 minutes. Garnish with fresh basil before serving. To make your chicken extra tasty, marinate it well. This means letting it soak in the balsamic mixture for flavor. The best time to marinate is at least 20 minutes. If you have more time, marinate for up to 2 hours. This helps the chicken soak up all those yummy flavors. For even cooking of veggies, cut them into similar sizes. This way, they cook at the same rate. Use bell peppers and Brussels sprouts for a nice mix. To reduce cleanup, line your baking sheet with parchment paper. This makes it easy to clean up after cooking. This dish goes well with a simple side. Try serving it with rice or quinoa. You can also add a fresh salad for crunch. If you like sauces, drizzle some extra balsamic on top. A yogurt dip also makes a great pairing. Enjoy your meal with these tasty sides! {{image_2}} If you want to switch things up, consider alternative proteins. You can use turkey breasts or even tofu for a meatless option. Both work well with the balsamic glaze. When it comes to veggies, the options are endless. You can add carrots, zucchini, or asparagus. Just make sure to cut them into similar sizes for even cooking. Changing the vinegar can change the dish drastically. Try apple cider vinegar for a fruity twist or red wine vinegar for a richer flavor. Both will give a unique taste to your meal. You can also play with herbs and spices. Try adding rosemary or thyme for a different aroma. A pinch of red pepper flakes can add a nice kick too. For gluten-free versions, simply check your balsamic vinegar. Most are gluten-free, but it’s good to verify. You can also use tamari instead of soy sauce if you want a gluten-free option. If you're aiming for low-carb, swap out the honey for a sugar-free sweetener. You can also use more low-carb veggies like spinach or cauliflower. These changes keep the dish tasty while meeting your dietary needs. To keep your Sheet Pan Balsamic Chicken and veggies fresh, store them in the fridge. Place the leftovers in an airtight container. They will stay good for up to four days. For longer storage, you can freeze them. Just make sure to use freezer-safe bags. Squeeze out any air before sealing. Label the bags with the date. You can freeze the dish for up to three months. When it's time to eat the leftovers, reheating is key. The best method for chicken is using the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This helps keep it moist. Heat for about 15-20 minutes. For the veggies, you can use the microwave. Heat them in short bursts, checking often. This helps maintain their texture. You want them warm, not mushy. Leftovers from this dish last about four days in the fridge. If you freeze them, they last up to three months. Always check for spoilage before eating. Signs of spoilage include an off smell or discoloration. If you see any mold, discard the food. Keeping food safe is important for good health. You can prep the chicken and veggies a day early. Here are some tips: - Marinate the chicken: Mix the balsamic ingredients. Coat the chicken and let it sit in the fridge for up to 2 hours or overnight. - Cut the veggies: Slice the Brussels sprouts, bell peppers, and onions. Store them in an airtight container. - Combine flavors: Add the balsamic mixture to the veggies right before baking. This keeps them fresh. Yes, you can use bone-in chicken. Here are some things to consider: - Cooking time: Bone-in chicken takes longer to cook. You may need to bake it for 10-15 minutes more. - Flavor: Bone-in chicken can add more flavor. Just be sure to check the internal temperature; it should reach 165°F. - Skin: If you leave the skin on, it can get crispy and add texture. Just be careful of extra grease. This dish pairs well with many sides. Here are some ideas: - Rice: A simple white or brown rice complements the balsamic flavor. - Potatoes: Mashed or roasted potatoes add heartiness to the meal. - Salad: A fresh green salad can lighten the dish and add crunch. - Bread: Crusty bread is perfect for soaking up the balsamic sauce. This blog guided you through making a tasty Sheet Pan Balsamic Chicken & Veggies. We covered the main ingredients, suggested seasonings, and the equipment needed. I shared tips for marinating and cooking, along with variations for your taste. Remember, storing leftovers properly helps keep your meal fresh. With these easy steps, you’ll create a delicious dish your family will love. Enjoy trying it out and feel free to experiment!

Sheet Pan Balsamic Chicken Veggies

Get ready for a delicious and easy meal with this Sheet Pan Balsamic Chicken & Veggies! This one-pan recipe combines juicy chicken breasts with colorful vegetables, all tossed in a mouthwatering balsamic glaze. Perfect for a weeknight dinner, it's simple to prepare and cleans up easily! Click through to explore the full recipe and make your dinner unforgettable tonight! #SheetPanRecipes #HealthyDinner #EasyMeals #BalsamicChicken
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups Brussels sprouts, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano & basil)

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, salt, and pepper.

      Place the chicken breasts in a large bowl or zip-top bag and pour half of the balsamic mixture over the chicken. Coat well and let marinate for at least 20 minutes (or up to 2 hours in the fridge if you have time).

        While the chicken is marinating, prepare the veggies. In a separate bowl, combine the Brussels sprouts, sliced bell peppers, and red onion. Drizzle the remaining balsamic mixture over the veggies, tossing to coat evenly.

          Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken breasts in the center of the sheet pan. Surround them with the balsamic-coated vegetables.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender.

              Once done, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with fresh basil before serving.

                Prep Time: 20 min | Total Time: 50 min | Servings: 4