Baked Honey Balsamic Chicken Breast and Veggies will be your new favorite sheet pan meal! Bake chicken and veggies in a flavorful honey balsamic marinade.
Sheet-pan
Minimal-prep
You’ll Learn: The technique to crispy edges without drying out the chicken
Worth It: Roasting delivers deeper, sweeter flavor than quick stovetop versions
Bonus: Customize with your favorite veggies and proteins
A new staple Sheet pan Dinner
We all know by now how much I love a sheet pan dinner, and I hope to convince you of the same. It is the easiest way to get dinner on the table without a headache.
Honey balsamic chicken is one of my favorite flavor combinations, so I had to make a recipe for it! This dish comes together quickly, requires few ingredients, and is super healthy for the whole family. I promise this will be come a staple that everyone absolutely loves!
You can serve it different ways and switch up the vegetables if you need, but it’s great just as is as well! I like to make it for meal prep with a pot of pearl couscous.
Kitchen Tools
- Measuring spoons and measuring cups
- Cutting board
- Large chef’s or kitchen knife
- Large mixing bowl
- Whisk
- Small mixing bowl
- Parchment paper
- Baking sheet
serving Suggestions
The beauty of this balsamic chicken breast recipe is it’s versatility. I love to serve it with a whole grain like couscous, rice, or quinoa. To double the veggies you can use this roasted veggie couscous salad.
It’d be great with cauliflower rice to keep it grain free, or even skip the side and eat it just as is. Another great option would be some cooked lo mein noodles.
To make a this meal a little fancier for a dinner party I would serve it with some creamy whipped mashed potatoes.
Recipe Ingredients
- Boneless skinless chicken breasts
- Broccoli florets
- Red bell pepper
- Yellow onion
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Salt
- Garlic powder
- Dried oregano
ingredient substitutions
This is a great recipe as it is but there are always ways to personalize a dish! The vegetables are definitely versatile in this one.
You can use whatever kind of bell pepper, or even omit them. Swap out cauliflower for broccoli if that’s your preference. Throw in a diced zucchini if you have one on hand.
Feel free to use chicken thighs in place of chicken breasts if you prefer them!
You can omit the onion, garlic powder, and use maple syrup instead of honey if you want to keep this low-FODMAP. Use a keto sweetener in place of honey to make it keto. The beauty of this dish is it’s range of possibilities!
How to make air Fryer Salmon and Veggies
Step 1: Prepare The Vegetables and Chicken
To begin, preheat the oven to 400F and prepare ingredients. Cut the chicken breast into bite sized cubes.
Then, chop the bell pepper and onion into cubes. Cut the broccoli florets into smaller pieces if they are large.
Place the chicken and vegetables in a large mixing bowl.
Step 2: Prepare the Marinade
Then, whisk the olive oil, balsamic vinegar, honey, salt, garlic powder, and dried oregano together in a small mixing bowl. Pour the honey balsamic marinade it all over the vegetables and chicken.
Toss the chicken and veggies in the marinade to coat thoroughly.
Step 3: Bake Everything
Next, pour everything onto a parchment lined baking sheet. Bake at 400F for 16 minutes, and then broil for 2-3 minutes to lightly crisp the edges of the chicken and veggies.
Check then chicken for an internal temp of 165F with an electronic thermometer. Allow to cool slightly and serve. Garnish with fresh herbs, balsamic reduction and salt and pepper.
Storage and reheating
Allow the food to fully cool and store in an airtight container in the fridge for up to 4 days. Remove from fridge and re-heat in the oven or microwave.
Check out these other sheet pan meals
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Baked Honey Balsamic Chicken Breast and Veggies
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper
- 1 medium yellow onion
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 400F. Cut chicken breast into bite sized cubes. Cube bell pepper and onion and chop broccoli florets into smaller bites if they are large. Place the chicken and cut veggies in a large mixing bowl.
- Whisk together olive oil, balsamic vinegar, honey, salt, garlic powder and dried oregano. Pour marinade over the chicken and veggies and toss to coat.
- Pour chicken and veggies onto a parchment lined baked sheet. Bake at 400F for 16 minutes and then broil for 2-3 minutes to lightly crisp the edges of the chicken and veggies.
- Ensure that the chicken reaches an internal temp of 165F and enjoy!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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