Sheet Pan Balsamic Chicken and Vegetables
Calories
Ingredients
- 4 boneless skinless chicken breasts
- 4 to 5 cups chopped vegetables I use red potatoes, carrots, broccoli, and tomatoes
- ¼ cup balsamic glaze divided (buy at the store or see notes to make your own)
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with foil
- 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.
- 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.
- Place chicken and vegetables on the sheet pan. Drizzle with the remaining balsamic glaze. Season with salt and pepper.
- 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.