Pan Balsamic-Herb Chicken and Vegetables

am I the only one obsessed with dinner plates? I mean, what's easier than tossing everything with balsamic vinegar and herbs and tossing it in the oven for 20 minutes!

Am I the only one obsessed with dining area dinners? I mean, what's easier than tossing everything with balsamic vinegar and herbs and tossing it in the oven for 20 minutes!

am I the only one obsessed with dinner plates? I mean, what's easier than tossing everything with balsamic vinegar and herbs and tossing it in the oven for 20 minutes!

This is my favorite dishwasher. I make this with any combination of vegetables I have on hand. You can easily marinate this ahead of time and store it in the fridge and then dump it on the sheet top when you are ready to eat.

I am really impressed with these lightly dried herbs from the Gourmet Garden, they smell amazing when you open them and hold up to 4 weeks in the fridge once opened (and they are already chopped!). A good solution for all the people who ask what to do with all the herbs you can't use up. Of course, fresh herbs would also work well here.

am I the only one obsessed with dinner plates? I mean, what's easier than tossing everything with balsamic vinegar and herbs and tossing it in the oven for 20 minutes!

Pan Balsamic-Herb Chicken and Vegetables

Preparation time: 15 minutes

Cooking time: 10 minutes

Marination time: 15 minutes

Total time: 40 min

This light 30 minute dinner with pan is packed with vegetables and seasoned with balsamic vinegar and herbs.

Chicken:

  • 16 ounces boneless, skinless chicken breast, halved
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon extra virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 tsp chopped parsley
  • 3/4 tsp kosher salt

Balsamic Veggies:

  • spray of olive oil
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 medium 7-ounce zucchini, quarter lengthwise and cut into 1-inch cubes
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces, layer apart
  • 1 cup cauliflower flowers
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tbsp extra virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 tsp chopped parsley
  • Preheat oven to 450 degrees F. Line a large plate with parchment if desired.

  • Season the chicken with 1 tablespoon balsamic vinegar, 1/2 tablespoon olive oil, garlic, 2 teaspoon dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.

  • Marinate while cooking the vegetables, the longer the better.

  • In a large bowl, toss the vegetables with 2 tablespoons balsamic vinegar, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoons basil and 1 teaspoon parsley.

  • Spread out on the sheet of paper. Nestle the chicken with the vegetables and fry until tender in the bottom rack of the oven, approx. 20 minutes until the chicken is cooked through.

  • Serve immediately.

freezer Friendly

  1. Let the cooked dish cool completely.
  2. Divide it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the fridge overnight.
  4. Reheat in a 325 ° F oven until heated for 20 minutes.

Serving: 1 chicken, 1 cup vegetables, calories: 251 kcal, carbohydrates: 13 g, protein: 28.5 g, fat: 10 g, saturated fat: 1.5 g, cholesterol: 83 mg, sodium: 557.5 mg, fiber: 4g, sugar: 1g

Blue Smart Points: 3

Green smart points: 4

Purple Smart Points: 3

Points +: 6

Keywords: balsamic chicken, chicken and vegetable plate dinner, plate chicken, sheet plate dinner

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