How to Make Sheet Pan Balsamic Chicken & Vegetables (Quick, Easy & So Delicious)! Poultry Dinner

With the heat of summer hitting hard, I needed a quick, easy alternative to my usual slow-cooker meals, which can make my kitchen too hot to handle. Sheet pan meals are the way to go! Here’s my easy recipe for sheet pan balsamic chicken and vegetables!

You'll need:

Chicken

• 16 ounces boneless, skinless chicken breasts, halved
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley
• 3/4 teaspoon kosher salt

Balsamic Vegetables

• 2 large bell peppers, cored and cut into 1-inch pieces
• 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
• 1 cup asparagus (1-inch pieces)
• 1 medium red onion, cut into 1-inch pieces
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• black pepper, to taste
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley

Here's how to make it:

1. Preheat the oven to 450 degrees F. Season chicken with first list of ingredients and set aside.
2. In a large bowl, toss vegetables with second list of ingredients.
3. Spread vegetables on parchment-lined sheet pan. Nestle the chicken into the vegetables.
4. Roast on lower oven rack for 20 minutes, or until chicken is no longer pink.