This easy sheet pan dinner is a delicious way to upgrade your standard chicken and vegetable dinner. Coated in a delicious honey balsamic, you'll love this quick weeknight meal.
Who doesn't love a simple sheet pan meal? It makes dinner so much easier during a busy week. A lot of sheet pan meals can be boring because they are basically just chicken and veggies on a pan with some olive oil and salt. BORING! We need more flavor, people! That's why I love this honey balsamic chicken.
This easy dinner is made with a honey balsamic sauce that upgrades your boring chicken and vegetables. I love this meal because it's made on one sheet pan and doesn't require reducing the sauce. If I don't need to take extra steps, then I'm all about it. I wanted to create this meal without having to worry about cooking the sauce separately.
This simple sheet pan meal is completely gluten free, dairy free, nut free, and allergy friendly. It's free of all major allergens, making it the perfect crowd pleasing dish for the entire family (or friends!). This recipe is also completely Paleo.
Honey Balsamic Chicken and Vegetables
Ingredients:
-chicken
-broccoli
-carrots
-olive oil
-salt
-balsamic
-rice wine vinegar
-honey
-ginger
Process
This is the simplest meal you'll make! You add your chopped veggies to a sheet pan and begin roasting them while you cut up the chicken and prep the sauce. The sauce is just whisking everything together, no reducing needed. Halfway through cooking, you'll add the chicken to the sheet pan and toss everything with half of the sauce. Finish roasting until the chicken is cooked through, then toss everything with the remaining sauce. That's it!
Sheet Pan Honey Balsamic Chicken and Veggies
Ingredients
- 6 large carrots, chopped into coins
- 2 heads broccoli, chopped
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 lbs chicken breast, chopped into cubes
- ¼ cup balsamic vinegar
- 2 tablespoon rice wine vinegar
- 2 teaspoon honey
- 1 teaspoon garlic infused olive oil
- 1 teaspoon grated ginger root
Instructions
- Preheat oven to 425F.
- Toss the carrots and broccoli with the olive oil and salt and lay evenly across a parchment lined baking sheet. Bake for 30 minutes.
- While veggies are roasting, prepare your sauce by whisking everything together in a measuring cup. Taste and adjust the ginger and honey to your liking.
- After the veggies have been cooking for 30 minutes, add the chicken to the sheet pan and half the sauce. Toss everything and spread evenly across the pan again. Roast for another 15 minutes, until chicken is done and veggies are fork tender.
- Remove the tray from the oven and toss everything with the remaining sauce.
- I love serving this over rice!
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