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- 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved The chicken breasts are the star of this dish. They soak up all the flavor from the marinade. The Brussels sprouts add a nice crunch. The bell peppers bring sweetness and color. The red onion adds a sharp bite. Cherry tomatoes burst with juiciness when roasted. - 1/3 cup balsamic vinegar - 1/4 cup extra virgin olive oil - 2 tablespoons honey - 6 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste The balsamic vinegar gives a tangy kick. Olive oil helps with a nice sear. Honey adds sweetness that balances the vinegar. Garlic, oregano, and thyme bring depth to the flavor. Salt and pepper enhance everything. - Fresh basil leaves Basil leaves add a fresh touch at the end. They make the dish look pretty and taste even better. You can sprinkle them on top right before serving. - Preheat the oven to 400°F (200°C). - Line the sheet pan with parchment paper. - Combine balsamic vinegar, olive oil, honey, and spices. - Whisk until smooth and fragrant. - Arrange the chicken on one half of the sheet pan. - Pour half of the marinade over the chicken. - Toss the veggies with the remaining marinade. - Spread both the chicken and vegetables evenly. - Place the pan in the oven and bake for 25-30 minutes. - After baking, let the dish rest for 5 minutes. - Garnish with fresh basil leaves before serving. To get juicy chicken, coat it well. The balsamic mixture is key. Make sure to cover every part of the chicken. This adds flavor and moisture. The chicken should reach 165°F (74°C) inside. Use a meat thermometer for accuracy. Letting the chicken rest for 5 minutes helps keep it juicy. Roasting vegetables needs care for best results. Cut all veggies to similar sizes. This helps them cook evenly. Spread them out on the pan. Crowding makes them steam instead of roast. Use high heat to caramelize them well. Look for a golden brown color to know they are done. Cleanup should be easy. Line the sheet pan with parchment paper. This will stop food from sticking. When you’re done, just toss the paper away. One pan means less hassle. You can enjoy your meal without worrying about the mess. {{image_4}} You can mix and match vegetables for this dish. Consider adding: - Zucchini, sliced thinly - Carrots, cut into sticks - Sweet potatoes, diced - Green beans, trimmed These options add color and flavor. Feel free to use what you have on hand. Each vegetable brings its unique taste and texture. This dish stays fun and fresh with your favorite veggies. If you want to switch things up, try using different proteins. Some great options include: - Tofu, cubed and pressed - Shrimp, peeled and deveined - Chicken thighs, skinless and boneless These choices give you variety in taste and texture. Each protein absorbs the balsamic flavors well. You can even mix two proteins for a fun twist. Adding herbs and spices can take this meal to the next level. Here are some ideas: - Fresh rosemary for a piney taste - Basil for a sweet, aromatic touch - Paprika for a smoky flavor - Crushed red pepper for heat Experiment with these flavors to find your perfect mix. These enhancements can change the whole dish. Don’t be afraid to get creative! Store leftovers in an airtight container. They stay fresh for about 3 to 4 days. Make sure to let the dish cool down before sealing. This helps prevent condensation and sogginess. Label your container with the date. This way, you can track freshness easily. To freeze, place the chicken and veggies in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. The dish can last up to 3 months in the freezer. When ready to eat, transfer it to the fridge to thaw overnight. This keeps the texture nice. Reheat in the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Bake for about 15 to 20 minutes. Check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it's safe to eat. You can also use a microwave if you're short on time. Just cover the dish to keep moisture in. Yes, you can use frozen chicken. Just remember that it will need more time to cook. If you use frozen chicken, make sure to thaw it first. Thawing helps the chicken cook evenly. If you bake it from frozen, it might not cook well inside. Use a meat thermometer to check the temperature. The chicken should reach 165°F (74°C) to be safe to eat. If you don't have balsamic vinegar, you can try other options. Red wine vinegar works well and has a nice flavor. Apple cider vinegar is another good choice. You can also mix soy sauce with a bit of honey for a sweet touch. Each option will change the taste a little but will still give you a tasty dish. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The right temperature is 165°F (74°C). If you don't have a thermometer, cut into the chicken. The meat should be white, not pink. Juices should run clear. This way, you know your chicken is safe and ready to eat. This blog post showed you how to make a tasty baked chicken and vegetable dish. We covered key ingredients, marinade preparation, and easy steps for cooking. You learned helpful tips for juicy chicken and caramelized veggies. Plus, there are options to change up the recipe or store leftovers. I hope you feel confident to try this dish. It’s simple, delicious, and perfect for any meal. Enjoy your cooking!

Sheet Pan Balsamic Chicken Veggies

Discover the deliciousness of Balsamic Bliss Chicken & Veggies, a simple and flavorful one-pan recipe perfect for any night of the week. With juicy chicken and vibrant, caramelized veggies drizzled in a sweet balsamic glaze, this dish will delight your taste buds. Easy prep and clean-up make it even better! Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups Brussels sprouts, halved

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

6 cloves garlic, finely minced

1/3 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 tablespoons honey

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper to prevent sticking and facilitate easy cleanup.

    Mix the Marinade: In a medium-sized mixing bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, minced garlic, dried oregano, dried thyme, salt, and pepper until the mixture is well emulsified and fragrant.

      Prepare the Chicken: Arrange the chicken breasts on one half of the prepared sheet pan. Pour half of the balsamic mixture over the chicken, ensuring each breast is fully coated for maximum flavor.

        Toss the Vegetables: On the other half of the pan, add the halved Brussels sprouts, sliced red and yellow bell peppers, wedged red onion, and halved cherry tomatoes. Drizzle the remaining balsamic mixture over the veggies and toss them gently to coat each piece evenly.

          Arrange for Roasting: Spread both the chicken and the vegetables in a single layer on the sheet pan to promote even roasting and caramelization.

            Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), while the veggies become tender and develop a beautiful caramelized color.

              Rest and Serve: Once baked, carefully remove the pan from the oven and allow it to rest for 5 minutes. This resting time helps to lock in moisture in the chicken.

                Garnish: Before serving, garnish the dish with fresh basil leaves for a delightful burst of flavor and a pop of color.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies family-style on a large platter or in individual plates, drizzling any remaining juices from the pan over the top for added flavor. Enjoy!