I love this sheetpan balsamic chicken and veggies dish for a quick healthy dinner. You can make it with practically any veggies you have on hand so this is a perfect “clean out the fridge” meal. I like to serve it over buttered noodles with a generous handful of shaved Parmesan cheese and a delicious slice of fresh ciabatta but you could certainly eat it as is for the healthiest option.

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Sheetpan Balsamic Chicken and Veggies
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I N G R E D I E N T S ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀
• 2 medium zucchini squash cut into 1-inch pieces ⠀⠀⠀⠀
• 1 medium yellow squash cut into 1-inch pieces ⠀ ⠀⠀⠀⠀
• 1 red, orange or yellow bell pepper, cored, seeded, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces ⠀⠀⠀⠀⠀⠀⠀
• 1 medium head of broccoli florets cut into 1-inch pieces
• 1 to 2 cups cherry tomatoes, halved
• 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1/3 cup balsamic vinegar ⠀⠀⠀⠀⠀⠀⠀
• 3 tablespoons olive oil ⠀⠀⠀⠀⠀⠀⠀⠀
• 2 tablespoons honey ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀
• 2-3 cloves minced garlic ⠀⠀⠀⠀⠀⠀⠀
• 1 teaspoon dried basil ⠀⠀⠀⠀⠀⠀⠀⠀
• 1/2 teaspoon dried oregano ⠀⠀⠀⠀⠀
• 1 teaspoon salt ⠀⠀⠀⠀⠀⠀⠀⠀
• 1/2 teaspoon pepper ⠀⠀⠀⠀⠀⠀⠀⠀
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D I R E C T I O N S
• Preheat the oven to 400 degrees.
• Place the chopped veggies evenly on a large sheet pan and lay the chicken strips on top of the vegetables.
• In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, garlic, basil, oregano, salt and pepper. Pour the mixture over the chicken and veggies.
• Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other. ⠀⠀⠀⠀⠀⠀⠀⠀
• Bake for 15-17 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. ⠀⠀⠀
• Serve immediately as is or over pasta with Parmesan cheese.