One Pan Balsamic Chicken Veggie Bake

One Pan Balsamic Chicken Veggie Bake

Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven in less than 20 minutes. The perfect weeknight meal!

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One Pan Balsamic Chicken Veggie Bake
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Course Dinner, Lunch
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Course Dinner, Lunch
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag with about ⅓ cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. For more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them larger.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
  6. Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165 degrees, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!
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