Sheet Pan Chicken with Roasted Vegetables
Experience a flavor-packed meal with this one-pan sheet pan chicken recipe, featuring juicy chicken breasts and vibrant roasted veggies. Perfect for busy weeknights or special gatherings, it’s easy to prepare and offers minimal cleanup. With aromatic herbs and a delightful balsamic glaze, this dish is sure to impress and create lasting memories around your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups mixed bell peppers, chopped
- 1 medium zucchini, sliced into rounds
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, drizzle olive oil over the chicken breasts and season with Italian seasoning, garlic powder, salt, and pepper. Massage the spices in.
- On a large sheet pan, arrange bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
- Nestle the seasoned chicken among the vegetables on the pan.
- Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- In a small bowl, whisk together balsamic vinegar and honey; drizzle over the cooked chicken and veggies before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg