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Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring balsamic chicken and roasted vegetables, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces boneless skinless chicken breasts
  • 1 tablespoon balsamic vinegar
  • 0.5 tablespoon extra-virgin olive oil
  • 2 cloves garlic crushed
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 0.75 teaspoon kosher salt
  • 1 large red bell pepper cored and cut into 1-inch pieces
  • 7 ounces zucchini quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 2 tablespoons balsamic vinegar
  • 1.5 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

Method
 

Preparation Steps
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper.
  2. Season chicken with 1 tablespoon balsamic vinegar, 0.5 tablespoon olive oil, crushed garlic, chopped basil, parsley, and 0.75 teaspoon salt.
  3. Marinate while you prep the vegetables, the longer the better.
  4. In a large bowl, toss the vegetables with 2 tablespoons balsamic vinegar, 1.5 tablespoons olive oil, 1 teaspoon salt, black pepper, chopped basil, and parsley.
  5. Spread out the vegetables onto the sheet pan. Nestle the chicken among the vegetables and roast until tender, about 20 minutes.
  6. Serve immediately.

Notes

This sheet pan dinner is perfect for a quick, healthy weeknight meal. Feel free to customize the vegetables based on your preferences.