Sheet Pan Balsamic Chicken

$- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 medium red onion, sliced - 2 cups zucchini, sliced into half-moons The chicken is the star of this dish. Use fresh, boneless chicken breasts for the best taste. Pair it with colorful veggies. Cherry tomatoes add sweetness. Red onions give a nice crunch. Zucchini adds a soft texture and absorbs flavors well. - ¼ cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons honey - 3 cloves garlic, minced The marinade makes the chicken juicy and full of flavor. Balsamic vinegar adds a tangy kick. Olive oil keeps the chicken moist. Honey brings out the sweetness. Minced garlic adds depth. Mix these well for the best taste. - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Seasoning is key for flavor. Dried oregano adds an earthy note. Salt and pepper enhance all the tastes. Fresh basil leaves make a beautiful and tasty garnish. They add a fresh touch when serving. {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. This makes cleanup easy. - In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper. Mix until it combines well. - Place the chicken breasts in a large bowl. - Pour half of the balsamic mixture over the chicken. - Make sure each piece is well coated. - Let the chicken marinate for at least 15 minutes. This time boosts the flavor. - Take the marinated chicken and arrange it on one side of the sheet pan. - On the other side, spread the cherry tomatoes, red onion, and zucchini. - Toss the vegetables in the rest of the balsamic mixture to coat them evenly. - Place the sheet pan in the oven. - Bake for 25-30 minutes. - Check the chicken's internal temperature. It should reach 165°F (75°C). - The veggies should be tender when done. Marinating chicken is key to a great taste. It lets the flavors soak in. For this recipe, a marinating time of at least 15 minutes works well. You can even marinate it overnight for a deeper flavor. Try adding more spices, like paprika or thyme, to switch things up. A pinch of crushed red pepper can add a nice heat. Don't be afraid to experiment with herbs that you love. To keep chicken tender, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (75°C). That’s the sweet spot for juicy chicken. For the vegetables, cut them into even sizes. This helps them cook at the same rate. Toss them well in the marinade so they soak up all that balsamic goodness. Pair the chicken with sides like rice or a fresh salad. Roasted potatoes also work great. They complement the dish well. For a final touch, drizzle some of the pan juices over the chicken and veggies. This adds flavor and makes it look beautiful. Fresh basil leaves on top not only look nice, but they add a fresh taste as well. Pro Tips Marinate Longer for Flavor: For even more intense flavor, consider marinating the chicken for up to 2 hours in the refrigerator. Uniform Vegetable Size: Cut the zucchini and other vegetables into similar sizes to ensure they cook evenly and at the same rate. Use Fresh Herbs: Fresh basil or oregano can enhance the dish's flavor significantly compared to dried herbs; add them just before serving. Check Chicken Temperature: Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safety. {{image_2}} You can change proteins if you want. Tofu works great for a plant-based meal. It absorbs flavors well and gives a nice texture. Pork is another option. Choose pork tenderloin for a juicy bite. For vegetables, you can switch things up too. Bell peppers add a sweet crunch. Broccoli or asparagus can bring a fresh taste. Use what you have on hand. The key is to keep it colorful. Want to try something new? Add unique ingredients to your dish. Fresh herbs like rosemary or thyme can boost flavor. Zest from a lemon or lime can add brightness. You can also play with marinades. Try a honey mustard mix for a sweet kick. A soy sauce base can give a different twist. Explore flavors that excite you. Each change can make this dish unique! To store leftover Sheet Pan Balsamic Chicken, first let it cool down. Then, place the chicken and vegetables in an airtight container. Make sure to separate the chicken from the veggies if you prefer. This helps keep them fresh. You can keep leftovers in the fridge for up to four days. If you want to keep them longer, freeze them. Frozen leftovers are good for up to three months. Just label your containers with the date. When you reheat the chicken, use the oven or microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. If using a microwave, heat in short bursts. Check often to avoid drying out the chicken. Adding a splash of water can also help keep it juicy. Enjoy your meal again, just as good as the first time! You can serve this dish with many sides. Here are some great options: - Rice: Both white and brown rice pair well. - Quinoa: A protein-rich grain that adds texture. - Pasta: A simple pasta dressed in olive oil works nicely. - Salad: A fresh green salad adds crunch. - Bread: Crusty bread can help soak up the juices. Yes, you can make the marinade ahead of time. Here are some tips: - Mix the marinade and store it in the fridge. - Keep it in an airtight container for up to 3 days. - When ready, marinate the chicken for at least 15 minutes. - For deeper flavor, marinate for a few hours or overnight. Absolutely, this recipe is great for meal prep. Here are some tips: - Cook a double batch and store leftovers in containers. - Keep the chicken and veggies separate for best flavor. - Store in the fridge for 3 to 4 days. - Reheat in the oven or microwave when ready to eat. This article covered a simple, tasty recipe for Sheet Pan Balsamic Chicken. You learned about the key ingredients, like fresh chicken and veggies, and how to create a flavorful marinade. I shared tips on marinating, cooking, and serving. Remember, making this dish is easy! You can also try different proteins and veggies for variety. Storing leftovers properly ensures you enjoy them later too. Enjoy cooking and make this meal your own!$

A delicious and easy sheet pan meal featuring marinated chicken breasts and roasted vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 medium red onion, sliced
2 cups zucchini, sliced into half-moons
1 quarter cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined.
Place the chicken breasts in a large mixing bowl and pour half of the balsamic mixture over the chicken. Make sure each piece is well coated. Let it marinate for at least 15 minutes for enhanced flavor.
While the chicken is marinating, toss the cherry tomatoes, red onion, and zucchini in the remaining balsamic mixture in a separate bowl. Mix until vegetables are coated evenly.
Take the marinated chicken and arrange it on one side of the prepared sheet pan. On the other side, spread the seasoned vegetables evenly.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Once cooked, remove from the oven and let it rest for a few minutes before slicing the chicken.
Serve the chicken and vegetables on a plate, drizzled with the pan juices and garnish with fresh basil leaves.

Notes

Let the chicken marinate for at least 15 minutes for enhanced flavor.

Keyword balsamic, chicken, easy dinner, sheet pan