Balsamic Chicken and Veggies Sheet Pan Dinner – Easy, Healthy One-Pan Meal

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A Healthy Dinner With Big Flavor and No Fuss

If you’re tired of messy cleanups and complicated dinners, it’s time to embrace the beauty of the sheet pan dinner—especially when it’s loaded with juicy balsamic chicken and tender, roasted vegetables. This Balsamic Chicken and Veggies Sheet Pan Dinner is the ultimate weekday hero: quick to prep, rich in flavor, and packed with nutritious ingredients.

With one pan, one oven, and under an hour, you get a complete meal that tastes like it came from a high-end kitchen. Let’s break down why this simple dish is your next weeknight winner.

🌟 Why You’ll Love This Dinner

  • One pan, zero stress: Minimal cleanup, maximum satisfaction.
  • Balanced meal: Protein, fiber, vitamins—all in one go.
  • Customizable veggies: Use what you love or what’s in the fridge.
  • Meal-prep friendly: Make once, eat all week.
  • Flavor-packed: Balsamic marinade adds bold, tangy depth.

🛒 Ingredients You’ll Need

For the Balsamic Marinade:

  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the Sheet Pan:

  • 4 boneless, skinless chicken breasts or thighs
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 zucchini, sliced into half moons
  • 1 red onion, cut into wedges
  • 1 cup grape tomatoes (optional)
  • Extra olive oil, salt, and pepper for roasting

👨‍🍳 Step-by-Step Instructions

1. Make the Marinade

  • Whisk together balsamic vinegar, oil, mustard, honey, garlic, oregano, salt, and pepper.

2. Marinate the Chicken

  • Place chicken in a large zip-top bag or bowl.
  • Pour marinade over and refrigerate for at least 30 minutes or overnight.

3. Prep the Vegetables

  • Chop vegetables into bite-sized pieces.
  • Toss with olive oil, salt, and pepper.

4. Assemble the Sheet Pan

  • Preheat oven to 425°F (218°C).
  • Arrange chicken and vegetables on a parchment-lined baking sheet.
  • Spread everything out evenly to avoid steaming.

5. Bake

  • Roast for 25–30 minutes, flipping veggies halfway.
  • Chicken is done at 165°F internal temperature.

6. Serve

  • Let rest for 5 minutes. Slice and plate with veggies or over rice/quinoa.

🥗 Customization Ideas

  • Low-carb option: Skip starchy veggies and serve with cauliflower rice.
  • Mediterranean twist: Add kalamata olives and feta before serving.
  • Spicy version: Add red pepper flakes or hot sauce to the marinade.
  • Seasonal swap: Use Brussels sprouts, carrots, sweet potatoes, or asparagus.

🍽️ Serving Suggestions

  • Serve over herbed quinoa, brown rice, or couscous.
  • Add a dollop of tzatziki or hummus for Mediterranean flair.
  • Pair with a crisp green salad and crusty bread.
  • Use leftovers for wraps, grain bowls, or pita sandwiches.

📦 Storage & Meal Prep

  • Fridge: Store in an airtight container for 3–4 days.
  • Freezer: Freeze cooked chicken and veggies separately up to 2 months.
  • Reheat: In oven at 350°F for 10–15 minutes, or microwave in a pinch.

📊 Nutritional Info (Per Serving Approx.)

  • Calories: 370
  • Protein: 32g
  • Carbs: 14g
  • Fat: 22g
  • Fiber: 4g

🧠 Pro Tips for Success

  • Use two pans if needed—overcrowding leads to steaming, not roasting.
  • Preheat the pan for extra crisp veggies.
  • Slice veggies evenly for even cooking.
  • Add tomatoes at the end to avoid mushiness.
  • Deglaze with a splash of balsamic post-bake for a punchy glaze.

❓ FAQs

Q1: Can I make this with bone-in chicken?
Yes—adjust baking time to 40–45 minutes and use a meat thermometer.

Q2: Can I use store-bought balsamic dressing?
You can, but homemade marinade gives better depth and fewer additives.

Q3: Can I grill this instead?
Absolutely—grill the marinated chicken and veggies on skewers or foil.

Q4: What’s the best veggie combo?
Colorful, firm veggies like bell peppers, onions, and zucchini roast best.

Q5: Can I add potatoes?
Yes! Parboil first or roast them separately to ensure full cooking.

Q6: Can I meal prep this raw?
Yes—store raw, marinated chicken and pre-chopped veggies in the fridge and bake when ready.

✅ Conclusion: The Weeknight Wonder You’ll Keep on Repeat

Balsamic Chicken and Veggies Sheet Pan Dinner is the definition of a win-win recipe. It’s wholesome, easy, packed with flavor, and leaves you with just one pan to clean. Whether you’re feeding a hungry family or prepping for the week ahead, this go-to dish is a kitchen lifesaver.

Make it once, and you’ll never look at busy weeknights the same way again.

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