Description
A healthy and flavorful sheet pan recipe featuring balsamic marinated chicken breasts baked alongside a colorful mix of broccoli, carrots, mushrooms, red onion, and cherry tomatoes. This all-in-one meal is easy to prepare, perfect for a quick weeknight dinner, and packed with fresh herbs and vibrant vegetables.
Ingredients
Scale
Marinade and Dressing
- 3 tablespoons balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves, minced
- 1 teaspoon brown or Dijon mustard (optional)
- 3 tablespoons fresh basil, finely chopped, plus additional for topping
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Main Ingredients
- 1¼ lbs. boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
- 3 small heads broccoli, chopped into pieces (about 4-5 cups total)
- 3-4 medium carrots, peeled and cut into skinny sticks
- 2 cups button mushrooms, halved or quartered if large
- 1 small red onion, diced into larger chunks
- 1 cup cherry or grape tomatoes
Instructions
- Preheat Oven: Preheat the oven to 400℉. Line a rimmed baking sheet (sheet pan) with parchment paper for easy cleanup.
- Make Marinade: In a bowl, whisk together balsamic vinegar, avocado or olive oil, minced garlic, fresh basil, mustard (if using), sea salt, and black pepper to create the balsamic sauce.
- Marinate Chicken: Place the chicken pieces in a zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken and toss to coat thoroughly. Marinate in the refrigerator while preparing the vegetables. Chicken can marinate for up to 24 hours for extra flavor.
- Prepare Vegetables: Chop broccoli into florets, peel and cut carrots into skinny sticks for tenderness, halve or quarter mushrooms, and dice red onion into chunks.
- Toss Vegetables with Sauce: Place all vegetables except the tomatoes on the lined sheet pan. Pour the remaining balsamic sauce over them and toss well, massaging the sauce into the broccoli florets to ensure even coating.
- Arrange Chicken on Pan: Move the veggies to create space and arrange the marinated chicken on the sheet pan. Discard any leftover marinade from the chicken container or bag.
- Bake Initial: Place the sheet pan in the preheated oven and bake for 10 minutes.
- Add Tomatoes and Toss: After 10 minutes, add the cherry tomatoes to the pan. Toss the vegetables gently to prevent burning and promote even cooking. Return the pan to the oven.
- Finish Baking: Continue baking for an additional 10 minutes or until the chicken reaches an internal temperature of 165℉, confirming it is fully cooked. Thicker pieces of chicken may require the full time.
- Serve: Remove from oven. Sprinkle with additional chopped fresh basil to garnish. Serve immediately and enjoy a wholesome and colorful dinner.
Notes
- This sheet pan meal is ready to bake in under 20 minutes making it ideal for busy evenings.
- For more tender carrots, slice them into thin, skinny sticks instead of thick rounds.
- Marinate the chicken up to 24 hours ahead to enhance flavor and juiciness.
- Using parchment paper on the baking sheet helps with easy cleanup and prevents sticking.
- Make sure the chicken is cooked through by checking with a meat thermometer; it should reach 165℉ in the thickest part.
- Feel free to substitute fresh thyme or a mix of fresh herbs to vary the flavor profile.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 353 kcal
- Sugar: 7 g
- Sodium: 325 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 70 mg
