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Sheet Pan Balsamic Chicken and Veggies

Minimal prep for maximum flavor — here is a recipe that is perfect for a weeknight dinner. Tender, juicy chicken with bold flavors, made with a delicious glaze from ingredients you have in your pantry! Everything cooks together in under 30 minutes with no stirring in the middle — time for an easy clean-up! This healthy meal is also wonderful for meal prep for a few days of leftover lunches.
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Course: Dinner
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 460kcal

Ingredients

Balsamic Glaze

  • 3 Tbsp. olive oil
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. honey
  • 3 garlic cloves minced (or sub ¾ tsp. garlic powder)
  • 1 tsp. Dijon mustard
  • 1 tsp. salt (divided)
  • ½ tsp. black pepper (divided)
  • ½ tsp. dried thyme

Sheet Pan Ingredients

  • 4 boneless/skinless chicken thighs
  • 1 lb. brussels sprouts (halved)
  • 1 red onion (cut in ½” wedges)
  • 1 pint cherry tomatoes (halved)

Instructions

  • Preheat oven to 425°F and line an extra-large sheet pan (or two smaller sheet pans) with parchment paper. Lightly coat with cooking spray.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, Dijon mustard, ½ tsp. salt, ¼ tsp. pepper and thyme.
  • Pat chicken thighs dry with a paper towel and place on prepared sheet pan. Sprinkle with remaining ½ tsp. salt and ¼ tsp. black pepper. Pour or brush about half the prepared balsamic glaze over the chicken thighs.
  • In a large bowl, toss Brussels sprouts, red onion and cherry tomatoes with the remaining sauce until evenly coated. Add veggies to the sheet pan, making sure the chicken and veggies are evenly spread out.
  • Place in your preheated oven and roast for 25-30 minutes, until chicken is cooked through (with an internal temperature of 165°F) and veggies are tender.
  • Remove from oven and let cool slightly. Option to serve with air-fried or roasted potatoes and drizzle with extra balsamic vinegar. Enjoy!

Notes

  • Serve with roasted potatoes or brown rice for a well-balanced meal.
  • Sub any veggie used in this recipe with your favorites — just ensure similar cut sizes for even cooking time.

Nutrition

Calories: 460kcalCarbohydrates: 27gProtein: 24gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 111mgSodium: 625mgPotassium: 1011mgFiber: 6gSugar: 14gVitamin A: 1550IUVitamin C: 126mgCalcium: 99mgIron: 4mg
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Nutrition Facts
Sheet Pan Balsamic Chicken and Veggies
Amount per Serving
Calories
460
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
111
mg
37
%
Sodium
 
625
mg
27
%
Potassium
 
1011
mg
29
%
Carbohydrates
 
27
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
24
g
48
%
Vitamin A
 
1550
IU
31
%
Vitamin C
 
126
mg
153
%
Calcium
 
99
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.