Sheet Pan Balsamic Chicken and Vegetables
This easy sheet pan balsamic chicken and vegetables is perfect for a one-pan healthy make-ahead fall dinner. Loaded with colorful vegetables and marinated chicken, it’s both nutritious and flavorful.
Servings 4
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 3 Large Carrots, Peeled and Sliced
- 1 Lb Brussels Sprouts, Halved
- 1 Large Red Onion, Sliced
- 1/4 Cup Balsamic Vinegar
- 2 Tbl Olive Oil
- 1 Tsp Each Garlic Powder & Dried Rosemary
- Salt/Pepper to Taste
Instructions
- Marinate the chicken: In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, dried rosemary, salt, and pepper. Place the chicken breasts in a resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes, or overnight for best results.
- Prepare the vegetables: Preheat the oven to 400°F (200°C). Toss the carrots, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread them out in an even layer on a sheet pan.
- Add the chicken: Remove the marinated chicken from the bag and place it on the sheet pan with the vegetables.
- Bake: Roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and caramelized.
- Serve: Let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables and any remaining balsamic glaze.
- This makes 4 servings. Each serving is 3 WW Points. Enjoy!