Looking for a simple meal that’s full of flavor? You’ll love my Sheet-Pan Balsamic Chicken and Veggies! This recipe is easy to make and packed with deliciousness. With just a few key ingredients and straightforward steps, you’ll have a satisfying dinner on the table in no time. Let’s dive in and make your weeknight meals effortless and tasty!
Ingredients
Key Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups Brussels sprouts, halved
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 3 tablespoons olive oil
– 2 cloves garlic, minced
The chicken breasts are the star of this dish. They soak up the marinade while roasting. The Brussels sprouts, red and yellow bell peppers, and cherry tomatoes bring color and nutrition. Each veggie adds a unique taste.
Special Seasonings
– 1 teaspoon dried Italian herbs (oregano, thyme, and basil)
– Salt and pepper to taste
Italian herbs mix well with the balsamic vinegar. They add depth to the dish. Salt and pepper bring out the flavors, making every bite tasty.
Optional Garnishes
– Fresh basil leaves
Fresh basil leaves can add a bright touch. They give a nice aroma and a pop of green. You can add them just before serving for a final flourish.
Step-by-Step Instructions
Prepping the Ingredients
How to prepare the chicken
Start with the chicken breasts. Rinse them under cold water. Pat them dry with paper towels. Trim off any fat. Then, season with salt and pepper. This step adds flavor and helps your chicken shine.
Preparing the vegetables
Next, wash your veggies. Cut the Brussels sprouts in half. Slice the red and yellow bell peppers. Halve the cherry tomatoes. Place all the veggies in a bowl. This makes it easy to coat them with the marinade later.
Making the Marinade
Mixing balsamic vinegar and honey
In a medium bowl, add balsamic vinegar and honey. Whisk them together until they blend well. This mix adds a tangy sweetness to the dish.
Adding olive oil and spices
Now, pour in the olive oil. Add minced garlic and dried Italian herbs. Whisk again until everything combines. This marinade will coat the chicken and veggies, adding great flavor.
Assembly and Cooking
Placing chicken and veggies on the sheet pan
Grab a large sheet pan. Place the seasoned chicken on one side. On the other side, add the bowl of veggies. Make sure they are spread out. This helps them roast evenly.
Roasting in the oven
Pour the remaining marinade over the chicken and veggies. Preheat your oven to 425°F (220°C). Bake for 25 to 30 minutes. Check that the chicken reaches 165°F inside. The veggies should be tender and lightly charred. Enjoy the delicious aroma while it cooks!
Tips & Tricks
Perfecting the Chicken
To keep your chicken juicy, brine it for a few hours. A simple mix of salt and water does wonders. Letting it soak adds moisture. Always check the internal temperature. It should reach 165°F for safe eating. A meat thermometer is your best friend here. It helps avoid dry chicken.
Veggie Roasting Tips
For even cooking, cut your veggies to similar sizes. This way, they cook at the same rate. Spread them out on the pan, giving them space. Crowding leads to steaming instead of roasting. For caramelization, roast at a high heat. The natural sugars in the veggies will brown beautifully. A little oil helps too, ensuring they don’t stick.
Cleanup Tips
Using parchment paper makes cleanup a breeze. Simply lift and toss when you’re done. No scrubbing needed! For storing leftovers, wait for the food to cool. Then place it in airtight containers. This keeps them fresh and prevents spills in your fridge.
Variations
Protein Substitutes
You can switch out chicken for many other proteins. Try using turkey breast for a leaner option. Pork tenderloin also works well and adds a different flavor. If you want something plant-based, use firm tofu or chickpeas. Both soak up the marinade nicely.
Vegetable Alternatives
Seasonal veggies add a fresh twist. In spring, use asparagus or zucchini. Summer brings eggplant and corn. In fall, try sweet potatoes or carrots. Choose veggies you enjoy or whatever looks good at the store. Don’t hesitate to mix and match for a colorful dish.
Flavor Variations
Want to spice things up? Add chili flakes for heat or smoked paprika for a smoky touch. You can also use red wine vinegar or apple cider vinegar for a different taste. If you like it sweeter, drizzle in more honey or use maple syrup. Adjust the flavors to make it your own!
Storage Info
Storing Leftovers
To keep your sheet-pan balsamic chicken and veggies fresh, store them in an airtight container. Make sure the chicken and veggies cool down before sealing. This helps prevent moisture build-up. Place the container in the fridge. For best flavor, eat leftovers within three days.
If you want to freeze leftovers, separate the chicken from the veggies. Place them in freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can keep them in the freezer for up to three months.
Reheating Suggestions
When it’s time to enjoy your leftovers, reheat them in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through.
If you prefer the microwave, use a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in short bursts, checking every minute to avoid sogginess.
Shelf Life
In the fridge, your sheet-pan balsamic chicken and veggies last about three to four days. Always check for signs of spoilage before eating. If the chicken smells off or looks discolored, toss it. Veggies that are mushy or slimy should also be discarded.
For frozen leftovers, they can last up to three months. After that, the taste and texture may change. Always label your containers with dates. This helps you keep track of how long they’ve been stored.
FAQs
How do I know when the chicken is cooked?
You can tell the chicken is cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the chicken. The juices should run clear, not pink. If you don’t have a thermometer, cut into the chicken. It should look white and not glossy.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it is best to thaw it first. Thawing helps the chicken cook evenly. If you cook it from frozen, it will take longer to cook. Ensure it still reaches 165°F by checking with a meat thermometer.
What other sides pair well with sheet-pan balsamic chicken?
This dish goes well with many sides, such as:
– Rice or quinoa
– Mashed potatoes
– Garlic bread
– A fresh salad
– Roasted sweet potatoes
These sides balance the flavors and add variety to your meal.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep! You can make it ahead and store it in the fridge. Just divide the chicken and veggies into containers. They will stay fresh for about 3 to 4 days. You can also freeze individual portions for longer storage.
This blog post provided a complete guide for making a tasty sheet-pan balsamic chicken dish. We covered key ingredients, like chicken, vegetables, and the marinade, along with special seasonings that enhance the flavor. I shared tips for perfect cooking and useful storage info to keep leftovers fresh.
Incorporating different proteins or veggies lets you make this meal your own. I hope you feel confident trying this recipe and enjoy every bite!
