Sheet Pan Balsamic-Herb Chicken and Vegetables
"Prepare a delightful sheet-pan meal in just half an hour, brimming with vibrant vegetables and infused with a savory blend of balsamic vinegar and aromatic herbs."
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Ingredients
- 16 ounces boneless
- 1 teaspoon chopped parsley
- 2 cloves crushed garlic
- 3/4 teaspoon kosher salt
- olive oil spray
- 1 large red bell pepper
- 1 medium
- 1 cup asparagus
- 1 medium red onion
- 1 cup cauliflower florets
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra-virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
- 1/2 tbsp extra-virgin olive oil
- 2 teaspoons chopped basil
- 1 tbsp balsamic vinegar
Instructions
- 1
Begin by setting your oven temperature to 450 degrees Fahrenheit. If you prefer, you can line a large baking sheet with parchment paper for easier cleanup.
- 2
Coat the chicken pieces with 1 tablespoon of balsamic vinegar, 1/2 tablespoon of olive oil, minced garlic, 2 teaspoons of dried basil, 1 teaspoon of dried parsley, and 3/4 teaspoon of salt.
- 3
Allow the chicken to marinate while you prepare the vegetables; the longer it sits, the better the flavor will be.
- 4
In a spacious bowl, combine the vegetables with 2 tablespoons of balsamic vinegar, 1 1/2 tablespoons of olive oil, 3/4 teaspoon of salt, a dash of black pepper, 2 teaspoons of basil, and 1 teaspoon of parsley, tossing to coat evenly.
- 5
Arrange the vegetable mixture on the sheet pan. Place the marinated chicken among the vegetables and roast on the lower rack of the oven until everything is tender, about 20 minutes, or until the chicken is fully cooked.
- 6
Enjoy your meal immediately after removing it from the oven.
Nutrition Information
Notes & Tips
- Freezer Friendly