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For the Sheet Pan Balsamic Chicken Veggies, you will need fresh and flavorful ingredients. Here’s what you need: - 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes - 6 cloves garlic, minced - 1/3 cup balsamic vinegar - 1/4 cup olive oil - 2 tablespoons honey - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh basil leaves, for garnish These ingredients come together to create a dish that bursts with flavor. The chicken cooks perfectly while the veggies caramelize, making it a joy to eat. The balsamic vinegar adds a tangy touch, while honey gives it sweetness. This mix makes your dinner not just simple but delightful. 1. Preheating the Oven and Preparing the Sheet Pan Start by preheating your oven to 400°F (200°C). This heat is perfect for roasting. While the oven warms up, take a large sheet pan and line it with parchment paper. This helps with cleanup later. 2. Mixing the Balsamic Marinade In a mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, oregano, thyme, salt, and pepper. Whisk these ingredients well until they mix into a smooth sauce. This marinade will add a rich flavor to your chicken and veggies. 1. Arranging Chicken and Vegetables Place the chicken breasts on one side of the sheet pan. Pour half of the balsamic mixture over them. Make sure each piece is coated. On the other side, add the Brussels sprouts, sliced red and yellow bell peppers, red onion wedges, and cherry tomatoes. Drizzle the rest of the balsamic mixture over the veggies. Toss them gently to coat evenly. 2. Baking Guidelines and Timing Arrange the chicken and veggies in a single layer on the pan. This helps them roast evenly. Bake in the oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The veggies should be tender and start to caramelize. 1. Resting and Garnishing the Dish When the baking time is up, take the pan out of the oven. Let it rest for 5 minutes before serving. This allows the juices to settle. Finally, garnish your dish with fresh basil leaves. They add a nice pop of color and flavor. Ensuring Even Roasting To make your meal perfect, keep the chicken and veggies in a single layer on the pan. This helps all the food cook at the same time. If they are too crowded, some pieces may cook slower. Use a large sheet pan if needed. Checking Internal Temperature of Chicken Always check the chicken's internal temperature. Use a meat thermometer to ensure it reaches 165°F (74°C). This makes sure the chicken is safe to eat. Insert the thermometer into the thickest part of the breast. Enhancing Flavor Profiles The balsamic mixture brings a lot of flavor. You can add more garlic or herbs, like rosemary or parsley, to boost taste. Mix it well so every piece of chicken and veggie is coated. It helps create a yummy dish. Making it Ahead of Time You can prepare the marinade a day before. Just store it in the fridge. Marinate the chicken for a few hours or overnight. This gives the chicken more flavor and makes your cooking time shorter on busy days. {{image_2}} Different Vegetable Options You can change the veggies in this dish. Try using broccoli, zucchini, or carrots. These vegetables roast well and add color to your meal. You can also use green beans or asparagus for a fresh taste. If you have leftover veggies, toss them in. They will soak up all the yummy balsamic flavor. Alternative Proteins If you want a different protein, swap chicken for salmon or tofu. Salmon cooks quickly and pairs well with balsamic. Tofu will soak up the marinade, making it tasty for veggie lovers. You can even use shrimp; just adjust the cooking time to avoid overcooking. Adding Spices or Herbs Spice up your dish by adding paprika, cumin, or red pepper flakes. These spices can bring new flavors to your meal. Fresh herbs like rosemary or parsley also work well. Add them right before serving for a burst of freshness. Alternative Glazes or Sauces Instead of balsamic glaze, try teriyaki sauce or lemon juice for a zesty twist. Both add different flavors and keep the dish exciting. You can also mix in mustard or soy sauce to create your own unique glaze. Just remember to adjust the sweetness based on your choice. Refrigeration Guidelines After cooking, let the dish cool. Place the chicken and veggies in a shallow container. Cover it tightly with a lid or plastic wrap. Store in the fridge for up to three days. This helps keep the flavors fresh and the food safe. Freezing Instructions If you want to freeze leftovers, pack them in airtight containers. Use freezer bags as an option too. Make sure to remove as much air as possible. Label the bags with the date. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight. Best Methods for Reheating the Dish For best results, reheat in the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave. Place food in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Can I use frozen chicken? No, I do not recommend using frozen chicken. It needs to thaw completely. Cooked frozen chicken can result in uneven cooking. Thawing ensures the chicken cooks evenly and is safe to eat. How do I know when the chicken is done? Check the chicken’s internal temperature. It should reach 165°F (74°C). Use a meat thermometer for accuracy. The chicken should also appear white and juices should run clear. Can I make this recipe vegetarian? Yes, you can make it vegetarian. Replace chicken with firm tofu or chickpeas. Adjust cooking time as needed. Add more vegetables for a hearty meal. How can I make it lower in calories? Use skinless chicken breasts and limit the olive oil. You can also cut back on honey. Choose more veggies to keep it filling but lower in calories. What to serve with Balsamic Chicken & Veggies? Serve with a side of rice or quinoa. A fresh green salad pairs well too. Crusty bread is great for soaking up the delicious juices. Can I double the recipe for a crowd? Yes, you can double the recipe. Just use two sheet pans for even cooking. Keep an eye on the cooking time; it may vary slightly. This blog post guided you through making a delicious balsamic chicken and veggies dish. You learned about key ingredients, easy steps for preparation and cooking, and useful tips for storage and reheating. Think about adding your own flavor twists and substitutions for variety. Remember, cooking should be fun and flexible. Feel free to explore your options and make this recipe your own. Enjoy your meal and the cooking process!

Sheet Pan Balsamic Chicken Veggies

Indulge in the deliciousness of Balsamic Bliss Chicken & Veggies, a perfect one-pan dish bursting with flavor! This easy recipe combines tender chicken breasts with vibrant vegetables, all drizzled in a savory balsamic glaze. Ideal for busy weeknights, it’s ready in just 40 minutes! Click through to discover the simple steps to create this mouthwatering meal and impress your family with a healthy, colorful feast. Don’t miss out on this tasty delight!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups Brussels sprouts, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes

6 cloves garlic, minced

1/3 cup balsamic vinegar

1/4 cup olive oil

2 tablespoons honey

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, thyme, salt, and pepper until well combined.

      Place the chicken breasts on one side of the sheet pan. Pour half of the balsamic mixture over the chicken, ensuring each piece is well coated.

        On the other side of the pan, add the Brussels sprouts, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle the remaining balsamic mixture over the vegetables and toss to coat evenly.

          Arrange the chicken and veggies in a single layer on the pan to ensure they roast evenly.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the veggies are tender and slightly caramelized.

              Remove the pan from the oven and let it rest for 5 minutes before serving.

                Garnish with fresh basil leaves for a burst of flavor and color.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4