Sheet Pan Dinner
A hassle-free, flavorful meal featuring tender chicken and vibrant roasted vegetables, perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 16 ounces boneless, skinless chicken breasts Juicy chicken breasts
- 1 tablespoon balsamic vinegar For marinating the chicken
- 0.5 tablespoon extra-virgin olive oil For marinating the chicken
- 2 cloves minced garlic Adds aromatic flavor
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
- 0.75 teaspoon kosher salt To taste
For the Vegetables
- 1 large red bell pepper Cored and cut into 1-inch pieces
- 1 medium zucchini Quartered lengthwise and cubed
- 1 bunch asparagus Cut into 1-inch pieces
- 1 medium red onion Sliced and separated into layers
- 1 small head cauliflower Cut into bite-sized florets
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the chicken breasts, balsamic vinegar, olive oil, minced garlic, basil, parsley, and salt. Toss to coat and set aside for 15 minutes.
- Chop the vegetables: bell pepper, zucchini, asparagus, red onion, and cauliflower.
- Lightly grease a large sheet pan with extra olive oil.
Cooking
- On the prepared sheet pan, place the marinated chicken in the center and surround it with the chopped vegetables.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches 165°F (75°C) and the vegetables are tender.
Serving
- Allow the sheet pan to sit for a few minutes before serving. Enjoy warm.
Notes
For enhanced flavor, let the chicken marinate longer. You can swap vegetables based on availability or preference. Store leftovers in an airtight container for up to three days.