Sheet Pan Balsamic Chicken and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken breast and vegetables roasted with balsamic vinegar, olive oil, and fresh herbs. The chicken cooks alongside zucchini, squash, broccoli, and cherry tomatoes for a one-pan weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small-medium zucchini squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
- 1 to 2 small-medium yellow squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
- 1 red (orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces)
- 1 medium red onion (cut into 1-inch pieces)
- 1 medium head of broccoli ((about 340 g), stem trimmed, and florets cut into 1-inch pieces or so)
- 1 to 1 1/2 pounds boneless skinless chicken breasts (cut into thin strips)
- 1/3 cup balsamic vinegar
- 3 tablespoons olive oil (avocado oil, or canola/vegetable oil)
- 1 to 2 tablespoons honey (depending on how sweet you want it)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/2 teaspoon pepper (I use coarsely ground black pepper)
- 1 to 2 cups cherry tomatoes (halved)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 427mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.