Home Chicken Sheet Pan Balsamic Chicken and Vegetables

Sheet Pan Balsamic Chicken and Vegetables

by Laura

Recently, I lost 20 pounds by focusing on my eating which included this recipe for sheet pan balsamic chicken and vegetables. I followed a meal plan where I reduced my carbs and fat, increased my protein, and basically eliminated sugar. This meal was one of those meals that helped me with my meal plan. I have taken a break from the meal plan for now, but on going to start back up when my daughter is out of school.

I made my own balsamic glaze for the recipe using balsamic vinegar and Splenda. You can buy balsamic glaze at the store, but it is usually made with sugar so the store version will be higher in calories.

The great thing about this sheet pan balsamic chicken and vegetables is you can always vary the veggies. I used red potatoes, broccoli, carrots, and tomatoes.  It is a simple quick meal to make and it’s all cooked on one sheet pan, making clean up is a cinch.

Sheet Pan Balsamic Chicken and Vegetables | realmomkitchen.co

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Sheet Pan Balsamic Chicken and Vegetables | realmomkitchen.co

Sheet Pan Balsamic Chicken and Vegetables


Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 4 to 5 cups chopped vegetables (I use red potatoes, carrots, broccoli, and tomatoes)
  • 1/4 cup balsamic glaze, divided (buy at the store or see notes to make your own)
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Line a sheet pan with foil
  2. Add chicken to a gallon sized ziploc back and drizzle with 3 Tbsp of the balsamic glaze, seal, and toss to coat. Let chicken sit the the glaze for 10 minutes while you prepare the vegetables.
  3. Place the prepared vegetables in a gallon sized ziploc bag, Drizzle with the olive oil and 1 Tbsp of balsamic glaze. Seal and toss to coat.
  4. Place chicken and vegetables on the sheet pan. Drizzle with the remaining balsamic glaze. Season with salt and pepper.
  5. Bake at 400 degrees for 30 to 35 minutes. If chicken is done before veggies you can remove and set aside while the vegetables cook a little longer. Serves 4.

Notes

To make your own balsamic glaze, add 1 cup balsamic vinegar and 2 Tablespoons sweetener (I use Splenda but sugar or honey can be used) to a sauce pan. Bring to a simmer over medium heat, then turn down to medium low. Lightly simmer, stirring occasionally for 7 ro 10 minutes until it has reduced in half and has started to thicken. You want it to coat the back of a spoon.

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Recipe adapted from I Heart Naptime.

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