Name: Balsamic Chicken & Veggie Sheet Pan Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ⅓ cup balsamic vinegar; ¼ cup olive oil; 1 tbsp honey; 4 cloves garlic, minced; 1 small zucchini (7 oz), diced into ½-inch thick half-moons; 1 small yellow squash (7 oz), diced into ½-inch thick half-moons; 1 broccoli crown (10 oz), cut into small florets; 1 orange bell pepper, chopped into 1-inch pieces; ½ medium red onion, cut into chunks; 1½ lbs boneless, skinless chicken breasts, diced into 1¼-inch pieces; 2 tsp Italian seasoning; 1 tsp salt; ½ tsp freshly ground black pepper; 1½ cups grape or cherry tomatoes (halved if large or added fresh at the end); 3 tbsp chopped fresh parsley

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Dinner in 35 Minutes—No Mess, Just Flavor!

Busy weeknights call for fast, easy, and delicious meals, and this Balsamic Chicken & Veggie Sheet Pan Dinner delivers! Juicy, marinated chicken, caramelized roasted veggies, and a tangy-sweet balsamic glaze—all cooked on a single pan for effortless cleanup. With minimal prep and big, bold flavors, this is the ultimate go-to for a healthy, satisfying meal that’s on the table in no time. One bite, and you’ll be adding this to your weekly rotation!

Balsamic Chicken & Veggie Sheet Pan Dinner

A quick, healthy, and flavorful one-pan meal packed with vibrant veggies and juicy balsamic chicken. Perfect for busy weeknights!

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Course: Main Course

Cuisine: American

Keyword: Balsamic Chicken & Veggie Sheet Pan Dinner

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 443kcal

Ingredients

For the balsamic marinade:

⅓ cup balsamic vinegar
¼ cup olive oil
1 tbsp honey
4 cloves garlic, minced

For the sheet pan:

1 small zucchini (7 oz), diced into ½-inch thick half-moons
1 small yellow squash (7 oz), diced into ½-inch thick half-moons
1 broccoli crown (10 oz), cut into small florets
1 orange bell pepper, chopped into 1-inch pieces
½ medium red onion, cut into chunks
1½ lbs boneless, skinless chicken breasts, diced into 1¼-inch pieces
2 tsp Italian seasoning
1 tsp salt
½ tsp freshly ground black pepper
1½ cups grape or cherry tomatoes (halved if large or added fresh at the end)
3 tbsp chopped fresh parsley

Instructions

Preheat Oven:
Set the oven to 400°F (200°C).
Prepare the Marinade:
In a small bowl or measuring cup, whisk together the balsamic vinegar, olive oil, honey, and minced garlic.
Assemble on a Sheet Pan:
Spread the zucchini, yellow squash, broccoli, bell pepper, and red onion evenly across a large sheet pan.
Add the diced chicken on top.
Pour the balsamic marinade over the chicken and vegetables.
Sprinkle with Italian seasoning, salt, and black pepper.
Toss everything together until evenly coated. Arrange in a single layer, ensuring chicken pieces are not overlapping.
Roast:
Place the sheet pan in the oven and roast for 10 minutes.
Add Tomatoes:
Remove from the oven, add the grape or cherry tomatoes (if you prefer them cooked), and toss everything with a spatula. If you want the tomatoes fresh, wait until the end to add them.
Finish Roasting:
Return the pan to the oven and continue roasting for another 6–10 minutes, or until the thickest chicken pieces reach an internal temperature of 165°F (75°C).
Garnish & Serve:
Sprinkle with fresh parsley, adjust seasoning if needed, and serve immediately.

Notes

Uniform Chicken Pieces: Cut the chicken into evenly sized pieces to ensure even cooking and prevent drying out.
Vegetable Variations: Feel free to swap in your favorite veggies like asparagus, mushrooms, or Brussels sprouts.
Make It a Meal: Serve with quinoa, rice, or crusty bread for a more filling dish.

Nutrition

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