My new favorite meal to make is a sheet pan meal.  It’s easy, throw it all on a sheet pan and bake!  There are so many variations to this meal, the possibilities are endless!

To start, add ingredients to a gallon size resealable bag.  Be sure to “massage” the bag to mix ingredients.  I used balsamic vinegar, honey, dijon mustard, garlic, thyme, salt and pepper.  Really, I just go into the fridge or pantry and start adding seasonings or ingredients that look good to me.

Add the chicken breasts to the bag and marinade in the refrigerator for at least 30 minutes or up to 24 hours.

I try to plan ahead and do this part the night before or morning of but that doesn’t always work out.  Just be sure to give it a little time to marinade.

Helpful Hint:  I usually cook for two and will butterfly large chicken breasts into two so one breast makes a meal for the two of us.  You could butterfly two large chicken breasts (making four servings) and freeze the extra two butterflied breasts in the resealable bag along with the marinade for a second meal later on.  Just thaw in fridge when ready to use and you are one step ahead on your next sheet pan meal.

Next, add the vegetables you wish to use.  This day, I used green beans and grape tomatoes. Most of the time, I use sliced zucchini, red onion and tomatoes.  I drizzle with a little extra virgin olive oil and season with salt and pepper.

Then add the chicken on top of the vegetables and drizzle the extra marinade over the veggies too.  It doesn’t hurt and why waste that great marinade?

Bake for about 30 minutes on 400 degrees.

Here’s another version using zucchini, onion and tomatoes.  I can’t honestly say which I like best.

Enjoy!

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Balsamic Roasted Chicken with Vegetables

Very versatile recipe.  Try with different vegetables like zucchini, onion and tomatoes.  Or using different spices in your marinade.

Course Main Course

Cuisine American

Keyword Chicken, sheet pan, vegetables

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 people

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 2 cloves garlic minced
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• salt and pepper to taste
• 2 chicken breasts pound or butterfly to 1/2 inch
• 1 12 oz package fresh green beans
• 1 pint grape tomatoes
• 2 tablespoons extra virgin olive oil

Instructions

1. In a resealable bag, mix balsamic vinegar, mustard, honey, garlic, oregano, thyme, salt and pepper.  Add chicken breasts.  Place in refrigerator for at least 30 minutes or up to one day.  

2. Heat oven to 400 degrees.  On a sheet pan, arrange green beans and tomatoes.  Drizzle with 2 tablespoons olive oil and season with salt and pepper.

3. Place chicken over vegetables and drizzle remaining marinade over chicken and veggies.  Bake for 30 minutes.