Description
A wholesome and balanced sheet-pan dinner that combines lean chicken breasts with fresh, seasonal vegetables. This dish uses a tangy, savory balsamic and honey glaze that caramelizes perfectly in the oven. It is a quick, nutrient-dense, and satisfying meal that requires minimal cleanup, making it an excellent choice for a busy weeknight.
Ingredients
2 boneless, skinless chicken breasts, cubed
2 cups broccoli florets
1 bell pepper, chopped
1 zucchini, sliced
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together balsamic vinegar, honey, olive oil, and oregano to create the glaze.
Place the cubed chicken and prepared vegetables on a large sheet pan.
Drizzle the glaze over the chicken and vegetables and toss until evenly coated.
Spread everything out in a single layer to ensure proper roasting.
Bake for 25 minutes or until the chicken is cooked through and the vegetables are tender-crisp.
Serve warm, drizzling with any juices left on the pan.
Notes
You can swap the vegetables for seasonal alternatives like asparagus, carrots, or red onion. Ensure vegetables are cut to similar sizes for even cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Roasting
- Cuisine: Modern Fusion