Description
A vibrant and healthy sheet pan dinner featuring succulent chicken and crisp garden vegetables tossed in a savory, caramelized balsamic glaze. This recipe relies on a simple reduction of balsamic vinegar, honey, and Dijon mustard to create a restaurant-quality meal that is perfect for busy weeknights. It is a nutritious, balanced meal that delivers complex flavors with minimal cleanup, making it a favorite for families and professionals alike.
Ingredients
2 boneless, skinless chicken breasts or chicken thighs
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, and red onion)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
Fresh parsley or fresh basil for garnish
Instructions
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or foil.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning.
On the baking sheet, arrange the chicken pieces and chopped vegetables in a single layer.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with salt, pepper, and garlic powder; toss to coat evenly.
Brush half of the balsamic glaze mixture over the chicken and vegetables.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Brush the remaining glaze over the food and roast for an additional 3-5 minutes until caramelized.
Garnish with fresh herbs before serving.
Notes
Ensure chicken pieces are cut to uniform sizes for even cooking. If you prefer a darker char on the glaze, you can broil the pan for 1-2 minutes at the very end of cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: Mediterranean-inspired