Sheet Pan Balsamic Chicken with Veggies

I have been pretty obsessed with sheet pan dinners this winter, I have enjoyed taking meals that I would normally throw on the grill in the summer and throwing them on a sheet pan and into the oven. It makes dinner so easy, and the clean up even easier! So today I am sharing with you my Sheet Pan Balsamic Chicken with Veggies.

This Sheet Pan dinner is only a 3 main ingredients and a handful of pantry items, and if that doesn’t sell you it only takes 40 minutes! And it couldn’t be easier to make 🙂

You will preheat the oven to 400º F. Clean and trim green beans, & clean, trim, and half the brussel sprouts. In a small bowl mix together the olive oil, balsamic vinegar, ground mustard, thyme, oregano, and salt. Place the green beans, brussel sprouts, and chicken onto a sheet pan. Drizzle the balsamic mixture over top and toss everything to coat. Spread the veggies and chicken out on the sheet pan so everything is a single layer, make little ‘nests’ in the veggies for the chicken to sit keeping them spread out evenly. So simple right!? Bake for 25-30 minutes until chicken reaches an internal temperature of 170º F and veggies are fully roasted.

Not only is Sheet Pan Balsamic Chicken with Veggies a great dinner but it is also perfect for meal prepping. Make this on a Sunday night and you have lunch for your whole week. Either way with just a few ingredients and a few minutes you have a fresh and healthy meal ready for the family! Bon appetite!

Yield: serves 6

Sheet Pan Balsamic Chicken with Veggies

Print

chicken breast, green beans, and brussel sprouts tossed in a homemade balsamic glaze and baked to perfection

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 6 (6-8oz) chicken breasts (about 3 lbs)
• 1 lbs green beans, trimmed
• 1 lbs brussel sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground mustard
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 400º F.
2. In a small bowl mix together the olive oil, balsamic vinegar, ground mustard, thyme, oregano, and salt.
3. Place the green beans, brussel sprouts, and chicken onto a sheet pan. Drizzle the balsamic mixture over top and toss everything to coat.
4. Spread the veggies and chicken out on the sheet pan so everything is a single layer, make little 'nests' in the veggies for the chicken to sit keeping them spread out evenly.
5. Bake for 25-30 minutes until chicken reaches an internal temperature of 165º F and veggies are fully roasted. Serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 283mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 41g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for other sheet pan suppers? Check out my Sheet Pan Winter Chicken Dinner or my One Pan Fall Harvest Chicken Dinner, or my Sheet Pan Cranberry Chicken Sausage.

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