PREP TIME: 20 mins | COOK TIME: 25 mins | TOTAL TIME: 45 mins | YIELD: 5 Servings
Looking for the perfect weekend meal to enjoy with your family? This one-pan balsamic Chicken Veggie is here to save the day. Healthy, easy, and delicious, this is super quick to prep and cooks in the oven in less than thirty minutes!
Ingredients
1¼ pounds boneless, skinless chicken breast, tenders or thighs (cut in half if large)
3 small heads of broccoli, chopped into pieces (about 4–5 c.)
3–4 medium carrots, peeled and cut into skinny sticks
2 c. button mushrooms, halved or quartered if large
1 small red onion, diced into larger chunks
1 c. cherry or grape tomatoes
1/4 c. balsamic vinegar
1/2 c. avocado or olive oil
4 garlic cloves, minced
3 tablespoons fresh basil, finely chopped plus additional for topping (could also use a mix of fresh thyme and basil)
1 teaspoon brown or Dijon mustard (optional)
½ teaspoon of sea salt
¼ teaspoon Pepper
How to make One-Pan Balsamic Chicken Veggie Bake
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With parchment paper, line a baking sheet.
Step 3: To make the sauce, whisk the balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper.
Step 4: In a zip-top bag or glass container, place the chicken with about half of the balsamic sauce. Toss to coat the chicken and place in the fridge to marinate for about 4 hours or overnight.
Step 5: Ready the veggies. Chop them and if you want more tender carrots, I suggest cutting them into skinny sticks.
Step 6: On the pan, place the veggies except for the tomatoes. Pour over the rest of the balsamic sauce. Toss to evenly coat the veggies. Using your hands, massage the sauce into the broccoli florets.
Step 7: Make space for the chicken, move the veggies around, then place the chicken in the pan, discarding the marinade.
Step 8: Bake in the preheated oven for about 10 minutes. Take out of the oven, add the tomatoes and toss the veggies.
Step 9: Bake for another 5 to 10 minutes until the chicken is cooked through. Cooking time depends on the thickness of the chicken. To ensure that the chicken is done, use a meat thermometer. Once it reads 165 degrees F, take the pan out of the oven.
Step 10: Garnish with chopped fresh basil.
Nutrition Facts:
SERVING SIZE: 4 SERVINGS (CHICKEN BREAST, CALORIES: 393 | SUGAR: 7 | SODIUM: 325 MG | FAT: 23 | CARBOHYDRATES: 13 | FIBER: 3 | PROTEIN: 29 G
Ingredients
- 1¼ pounds boneless, skinless chicken breast, tenders or thighs (cut in half if large)
- 3 small heads of broccoli, chopped into pieces (about 4–5 c.)
- 3–4 medium carrots, peeled and cut into skinny sticks
- 2 c. button mushrooms, halved or quartered if large
- 1 small red onion, diced into larger chunks
- 1 c. cherry or grape tomatoes
- 1/4 c. balsamic vinegar
- 1/2 c. avocado or olive oil
- 4 garlic cloves, minced
- 3 tablespoons fresh basil, finely chopped plus additional for topping (could also use a mix of fresh thyme and basil)
- 1 teaspoon brown or Dijon mustard (optional)
- ½ teaspoon of sea salt
- ¼ teaspoon Pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With parchment paper, line a baking sheet.
Step 3: To make the sauce, whisk the balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper.
Step 4: In a zip-top bag or glass container, place the chicken with about half of the balsamic sauce. Toss to coat the chicken and place in the fridge to marinate for about 4 hours or overnight.
Step 5: Ready the veggies. Chop them and if you want more tender carrots, I suggest cutting them into skinny sticks.
Step 6: On the pan, place the veggies except for the tomatoes. Pour over the rest of the balsamic sauce. Toss to evenly coat the veggies. Using your hands, massage the sauce into the broccoli florets.
Step 7: Make space for the chicken, move the veggies around, then place the chicken in the pan, discarding the marinade.
Step 8: Bake in the preheated oven for about 10 minutes. Take out of the oven, add the tomatoes and toss the veggies.
Step 9: Bake for another 5 to 10 minutes until the chicken is cooked through. Cooking time depends on the thickness of the chicken. To ensure that the chicken is done, use a meat thermometer. Once it reads 165 degrees F, take the pan out of the oven.
Step 10: Garnish with chopped fresh basil.
