Sheet Pan Balsamic Chicken & Veggies
Nothing beats the convenience of a sheet pan dinner. They're quick, require little prep, and usually appeal to even picky eaters. But I've got to be honest in that their real winning quality to me is that are a hands-free dinner with only one pan to clean!
Substitute most any meat, starch or veggie based on preferences, adjusting cook time as needed. Also, don't forget that you can prep the ingredients ahead of time (like the morning of or night before), cover and refrigerate, and then just throw them on a sheet pan while you get home. By the time it is ready to be plated, usually everyone has finished homework, washed up and is ready for family dinner!
Monday or Tuesday nights are often my "sheet pan" nights since they make meal prep simple while that beginning-of-the-week stress tends to be high. This particular sheet pan dinner is a favorite of mine, and my kids love it too! I use my CW's All-Purpose Marinade and Dressing (see recipe below) to marinate the meat, so you avoid all the added salt and mystery ingredients from a store-bought marinade - plus it's healthier and more flavorful!
Give it a try - and let me know if when you do by tagging me on social media. I love to see y'all enjoying my recipes!
Sheet Pan Balsamic Chicken and Veggies
This particular sheet pan dinner is a favorite of mine, and my kids love it too! I use my CW's All-Purpose Marinade and Dressing to marinate the meat, so you avoid all the added salt and mystery ingredients from a store-bought marinade - plus it's healthier and more flavorful! | Makes 4 servings
- CW's All-Purpose Marinade with Balsamic Substitutions (see recipe below)
- 4 chicken breasts, boneless, skinless
- 16 ounces Brussels sprouts, halved
- 2 sweet potatoes, cubed
- 2 tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.
- Mix together balsamic marinade. Set aside ¼ cup of marinade. With the remaining marinade, marinate the chicken breasts for about one hour in a gallon ziplock bag.
- Spread the sweet potatoes and Brussels sprouts on a pan. Drizzle with olive oil, salt and pepper and mix to coat evenly. Place the marinated chicken on the sheet pan with the vegetables.
- Cook for about 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees. Remove the chicken from the pan and set aside.
- Increase the oven temperature to broil and pop the veggies back in the oven for about 5 minutes, or until golden and crispy.
- If serving immediately, drizzle Brussels sprouts with the reserved balsamic dressing.
CW's All-Purpose Balsamic Marinade & Dressing
You will love this all-purpose marinade and dressing. I list some variations below that will make it a great addition to any type of dish.
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2-3 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons Greek seasoning
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- Combine all ingredients in a large bowl. Store refrigerated in an air tight container for 1-2 weeks.
- See Variations Below:
- FRESH HERB VARIATION : Use champagne vinegar or white wine vinegar in place of red wine vinegar; decrease greek seasoning and add fresh herbs of your choice.
- ASAIN VARIATION : Use rice vinegar in place of red wine vinegar; use sesame oil and decrease olive oil; add soy sauce.
- MEXICAN VARIATION : Sub 2 diced chipotles in adobo sauce instead of Greek Seasoning.