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- 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. - 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. - 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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! 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. 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. 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. 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. 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. 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. 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!

Sheet-Pan Balsamic Chicken and Veggies

Discover the delightful flavors of Zesty Sheet-Pan Balsamic Chicken & Veggies, a meal that’s as simple as it is delicious! This one-pan recipe features juicy chicken breasts roasted with vibrant Brussels sprouts, sweet bell peppers, and juicy cherry tomatoes, all drizzled with a tangy balsamic marinade. Perfect for busy weeknights, it only takes 45 minutes from prep to plate. Click through to explore this easy recipe and bring a burst of flavor to your dinner table!
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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

1 teaspoon dried Italian herbs (oregano, thyme, and basil)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, and dried Italian herbs to create the marinade.

      Season the chicken breasts with salt and pepper, then place them on one side of the prepared sheet pan.

        In a separate bowl, combine the Brussels sprouts, bell peppers, and cherry tomatoes. Drizzle with some of the balsamic marinade, tossing to coat.

          Place the seasoned veggies on the other side of the sheet pan, ensuring they’re spread out evenly for roasting.

            Pour the remaining marinade over the chicken breasts and veggies, making sure everything is well coated.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

                Once done, remove the pan from the oven and let it rest for a few minutes.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4