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Sheet Pan Balsamic Herb Chicken and Vegetables

A flavorful and easy sheet pan dinner with balsamic marinated chicken and roasted vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces boneless skinless chicken breasts
  • 1 tablespoon balsamic vinegar
  • 0.5 tablespoon extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 0.75 teaspoon kosher salt
  • 1 large red bell pepper cored and cut into 1-inch pieces
  • 7 ounces zucchini quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 2 tablespoons balsamic vinegar
  • 1.5 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

Method
 

Preparation Steps
  1. Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
  2. Marinate the chicken with 1 tablespoon balsamic vinegar, 0.5 tablespoon olive oil, garlic, basil, parsley, and salt. Let it marinate for at least 10 minutes.
  3. While chicken marinates, toss the vegetables with 2 tablespoons balsamic vinegar, 1.5 tablespoons olive oil, salt, black pepper, basil, and parsley.
  4. Arrange the marinated chicken and vegetables on the prepared sheet pan.
  5. Roast in the oven for about 20 minutes, until the chicken is cooked through and vegetables are tender.
  6. Serve hot, garnished with extra herbs if desired.

Notes

Use high-quality balsamic vinegar for best flavor. Feel free to customize vegetables based on preference or seasonality.