Sheet Pan Dinner
A delicious and easy sheet pan dinner featuring balsamic chicken and roasted vegetables, perfect for a quick and healthy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 ounces boneless skinless chicken breasts
- 1 tablespoon balsamic vinegar
- 0.5 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 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
Instructions
Preparation Steps
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
- Season chicken with 1 tablespoon balsamic vinegar, 1/2 tablespoon olive oil, garlic, basil, parsley, and salt.
- Marinate while you prep the vegetables, the longer the better.
- In a large bowl, toss the vegetables with 2 tablespoons balsamic vinegar, 1.5 tablespoons olive oil, salt, black pepper, basil, and parsley.
- Spread out the vegetables on the sheet pan. Nestle the chicken among the vegetables and roast for about 20 minutes until cooked through.
- Serve immediately.
Notes
Enjoy this easy and flavorful sheet pan dinner! Feel free to add your favorite vegetables.