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Sheet Pan Balsamic-Herb Chicken + Vegetables

Makes 4 servings

Macros: 251 cal, fat 10g, carbs 13g, protein 29g, fibre 4g


For the chicken, you'll need:

16 ounces boneless, skinless chicken breasts, halved

1 tbsp balsamic vinegar

1/2 tbsp extra-virgin olive oil

2 cloves crushed garlic

3/4 teaspoon salt

For the Balsamic Veggies, you'll need:

olive oil spray

1 large red bell pepper, cored and cut into 1-inch pieces

1 medium zucchini, quartered lengthwise and cut into 1-inch cubes

5 asparagus spears, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces, layers separated

2 tbsp balsamic vinegar

1 1/2 tbsp extra-virgin olive oil

1 teaspoon salt

Black pepper to taste


Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if

desired.Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil,

garlic, and 3/4 teaspoon salt. Marinate while you prep the vegetables, the

longer the better. In a large bowl toss the vegetables with 2 tablespoon

balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper.

Spread out onto the sheet pan. Nestle the chicken in with the vegetables and

roast until tender in the lower rack of the oven, about 20 minutes until the

chicken is cooked through.

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