Balsamic Chicken & Veggies Sheet Pan Dinner

This Balsamic Chicken & Veggies sheet pan dinner is a quick, healthy, one-pan meal made with juicy chicken, fresh vegetables, and a tangy-sweet balsamic glaze. Perfect for busy weeknights or meal prep!

Looking for a delicious, healthy dinner that comes together with minimal effort and cleanup? This Balsamic Chicken & Veggies Sheet Pan Dinner is your new go-to! Bursting with roasted vegetables, juicy chicken, and a tangy-sweet balsamic glaze, this recipe is perfect for busy weeknights, meal prep, or when you simply want a nourishing dinner without a lot of dishes. Everything cooks on a single sheet pan—just chop, toss, and bake!

Why You’ll Love This Recipe

• One-Pan Wonder: Minimal cleanup with maximum flavor.

• Customizable: Swap veggies based on season or preference.

• Meal Prep Friendly: Makes great leftovers for lunch.

• Healthy & Balanced: Packed with protein, fiber, and nutrients.

• Fast & Easy: Ready in just about 30 minutes from start to finish.

Ingredients Breakdown

Let’s talk about what goes into this dish and why it works so well.

Veggies

• 2 small zucchini & 1-2 small yellow squash: Mild, tender, and soak up the balsamic glaze beautifully.

• 1 bell pepper: Adds color, crunch, and sweetness.

• 1 red onion: Caramelizes in the oven and brings sweet-savory depth.

• 1 head of broccoli: Roasts up with crispy edges and pairs perfectly with the glaze.

Chicken

• 2 boneless, skinless chicken breasts (cut into thin strips): Quick cooking and lean protein that stays juicy thanks to the marinade.

Balsamic Marinade

• ⅓ cup balsamic vinegar: The star of the glaze—tangy, slightly sweet, and rich.

• 3 Tbsp avocado oil: High-heat friendly and heart-healthy.

• 1–2 Tbsp honey: Balances the acidity with natural sweetness.

• 1 tsp dried basil & ½ tsp dried oregano: Classic herbs that elevate the Mediterranean vibe.

• 1 tsp salt & ½ tsp pepper: Essential seasoning to bring everything to life.

Optional but delicious:

• Freshly grated Parmesan cheese: A savory, salty finish that enhances the roasted flavor.

How to Make Balsamic Chicken & Veggies

Ingredients:

• 2 small zucchini, cut into 1-inch pieces

• 1–2 small yellow squash, cut into 1-inch pieces

• 1 bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 1 head of broccoli, cut into bite-size florets

• 2 boneless skinless chicken breasts, cut into thin strips

• ⅓ cup balsamic vinegar

• 3 Tbsp avocado oil

• 1–2 Tbsp honey (adjust to taste)

• 1 tsp dried basil

• ½ tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• Optional: grated Parmesan cheese for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

2. Prep the vegetables: Wash and cut all vegetables into 1-inch pieces. Place them evenly across the sheet pan.

3. Add the chicken: Place thinly sliced chicken strips evenly among the veggies.

4. Make the marinade: In a small bowl, whisk together balsamic vinegar, avocado oil, honey, dried basil, oregano, salt, and pepper.

5. Toss to coat: Pour the marinade over the chicken and vegetables. Toss everything until well-coated.

6. Bake: Place in the preheated oven and bake for 12–15 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are fork-tender.

7. Optional topping: Sprinkle freshly grated Parmesan cheese on top while still warm.

8. Serve: Enjoy as-is or over cooked rice, quinoa, or pasta.

Tips for Best Results

• Cut evenly: Chop all veggies to similar sizes so they cook evenly.

• Don’t overcrowd: Use a large enough sheet pan to avoid steaming.

• Marinate ahead: For even more flavor, marinate the chicken and veggies for 30 minutes before baking.

• Use high-heat oil: Avocado oil is great, but olive oil also works if baking below 425°F.

Variations

• Protein swap: Try boneless chicken thighs, shrimp, or even tofu.

• Vegetable switch: Use cauliflower, green beans, carrots, or mushrooms.

• Spice it up: Add red pepper flakes or a dash of cayenne to the marinade.

What to Serve With

• Rice or quinoa: To soak up that amazing balsamic glaze.

• Pasta: Pairs beautifully for a heartier dish.

• Crusty bread: For a simple and satisfying side.

Storage & Meal Prep

• Store: Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat: Warm in a skillet or microwave. Add a splash of water or broth to prevent dryness.

• Meal prep: Divide into containers with your grain of choice for easy grab-and-go lunches.

Nutritional Estimate (per serving - 4 servings)

• Calories: ~340

• Protein: ~27g

• Carbs: ~18g

• Fat: ~18g

Whether you're feeding a hungry family or just looking for a quick, flavorful dinner, this Balsamic Chicken & Veggies recipe hits all the right notes. It's versatile, easy to throw together, and tastes like something you'd get at a cozy Mediterranean restaurant.

Yield: 4

Author: CookSnapBake.com

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Balsamic Chicken & Veggies

This Balsamic Chicken & Veggies sheet pan dinner is a quick, healthy, one-pan meal made with juicy chicken, fresh vegetables, and a tangy-sweet balsamic glaze. Perfect for busy weeknights or meal prep!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 small zucchini, cut into 1-inch pieces
• 1–2 small yellow squash, cut into 1-inch pieces
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 head of broccoli, cut into bite-size florets
• 2 boneless skinless chicken breasts, cut into thin strips
• ⅓ cup balsamic vinegar
• 3 Tbsp avocado oil
• 1–2 Tbsp honey (adjust to taste)
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• Optional: grated Parmesan cheese for topping

Instructions

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Prep the vegetables: Wash and cut all vegetables into 1-inch pieces. Place them evenly across the sheet pan.
3. Add the chicken: Place thinly sliced chicken strips evenly among the veggies.
4. Make the marinade: In a small bowl, whisk together balsamic vinegar, avocado oil, honey, dried basil, oregano, salt, and pepper.
5. Toss to coat: Pour the marinade over the chicken and vegetables. Toss everything until well-coated.
6. Bake: Place in the preheated oven and bake for 12–15 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are fork-tender.
7. Optional topping: Sprinkle freshly grated Parmesan cheese on top while still warm.
8. Serve: Enjoy as-is or over cooked rice, quinoa, or pasta.

Nutrition Facts

Calories

340

Fat

0 g

Carbs

18 g

Protein

27 g

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Craving more one-pan meals? Try my Garlic Herb Roasted Veggies or Lemon Herb Chicken next!