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Balsamic Bliss: Sheet Pan Chicken & Veggies is a delightful and wholesome meal that brings together the best of savory and sweet flavors in one easy-to-make dish. This recipe is perfect for busy weeknights when you crave something healthy yet delicious without spending hours in the kitchen. The combination of chicken and fresh vegetables, all roasted to perfection, makes this dish a crowd-pleaser.

Sheet Pan Balsamic Chicken with Veggies

Elevate your spring meals with this Balsamic Bliss: Sheet Pan Chicken & Veggies recipe, perfect for a delightful brunch or an easy weeknight dinner. This one-pan wonder combines savory chicken and vibrant seasonal vegetables, all roasted to tender perfection. The tangy sweetness of balsamic vinegar adds a special touch, making it a comforting choice thats quick to prepare. Try it tonight and savor the flavors, then save this recipe for your future family gatherings!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons honey

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

Fresh basil leaves for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, basil, salt, and pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal or cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

    Preheat the Oven: Preheat your oven to 425°F (220°C).

      Prepare the Veggies: While the chicken marinates, prepare the vegetables. In a large bowl, combine the cherry tomatoes, red bell pepper, zucchini, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to combine.

        Assemble on the Sheet Pan: Remove the chicken from the marinade and place it on one side of a large sheet pan. Arrange the marinated vegetables on the other side of the pan.

          Bake: Pour the remaining marinade over the chicken and veggies, then bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

            Serve: Remove the sheet pan from the oven and let it rest for a few minutes. Slice the chicken if desired, and garnish with fresh basil leaves. Serve warm with your choice of sides such as rice, quinoa, or a fresh salad.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings