Sheet Pan Balsamic Chicken and Veggies

Ingredients

• 2 small-medium zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces

• 1 to 2 small-medium yellow squash, about 12 ounces, 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 12 ounces, 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

Directions

1. Preheat the oven to 400 degrees F.

2. Place the chopped veggies evenly on a large sheet pan (about 11x18-inches or so). Lay the chicken strips on top of the vegetables.

3. In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.

4. Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.

5. Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.

6. Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

Notes

If you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving.

It kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussel sprouts, etc.

If you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.

All images and text ©Mel's Kitchen Cafe.