Description
Enjoy a healthy and delicious Sheet Pan Balsamic Chicken and Vegetables for a clean-eating dinner. This recipe is simple to make and packed with flavor.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
- Add the chicken pieces and chopped vegetables to the bowl. Toss everything to coat evenly.
- Spread the chicken and vegetables in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot and enjoy your flavorful meal.
Notes
- For extra crispiness, you can broil for the last 2-3 minutes of cooking.
- Feel free to add other vegetables like zucchini, cherry tomatoes, or Brussels sprouts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Sugar: Approx. 10g
- Sodium: Approx. 300mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 5g
- Protein: Approx. 25g
- Cholesterol: Approx. 90mg