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Rebalance Kitchen: Sheet Pan Chicken and Vegetables Recipe

This is a very quick, easy and healthy meal that is great in the fall or winter with using fall and winter vegetables. The nice thing about this recipe is you can swap out the vegetables for anything that you like or is in season. It is extremely easy to prepare and only takes 20 minutes to cook. You can use dried herbs for the seasoning. You can prepare it ahead of time and keep in fridge. You can also freeze the leftovers and they still taste great!  

Ingredients

Chicken:

  • 16 oz of boneless, skinless chicken breast – halved
  • 1 tbsp balsamic vinegar
  • ½ tbsp extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • ¾ tsp kosher salt

Veggies:

  • 1 large red bell pepper, cored & cut into 1 in pieces
  • 1 medium zucchini, cut into 1-in pieces
  • 1 cup asparagus, cut into 1 in pieces
  • 1 medium red onion, cut into 1 in pieces
  • 1 cup cauliflower florets
  • 1 small fennel cut into 1 in pieces
  • 2 tbsp balsalmic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Fresh ground pepper
  • 2 tsp chopped basil
  • 1 tsp chopped parsley

Directions:

  1. 1. Preheat oven to 450.
  2. 2. Cut the chicken in halves. Put 1 tbsp of balsamic, ½ tbsp olive oil, garlic, 2 tsp basil, 1 tsp parsley, ¾ tsp salt in a large plastic Ziploc bag with the chicken. Mix it all up well so the chicken is coated.
  3. 3. Set aside to marinate while you prep the veggies (the longer, the better).
  4. 4. Cut up the veggies and put in a large bowl. Mix with 2 tbsp balsamic, 1 tbsp olive oil, ¾ tsp salt, black pepper, 2 tsp basil, 1 tsp parsley.
  5. 5. Spread out the veggies on a sheet pan. Nestle the chicken in with the veggies.
  6. 6. Roast until tender – about 20 minutes until chicken is cooked through.
  7. 7. Serve right away.

4 servings – 1 piece of chicken and 1 cup veggies, calories: 251

 

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