This Sheet Pan Balsamic Chicken is a healthy, low carb dinner idea – it comes together on one pan in 30 minutes and is great for meal prep!
How to make this recipe
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Add all of the ingredients to a parchment-lined baking sheet and toss well to combine.
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Bake for 15 minutes, stirring halfway through, until veggies and chicken are fully cooked.
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Divide among meal prep bowls, serve and enjoy!
Ingredients and substitutions
- Chicken breasts – You can use chicken thighs or any other boneless chicken in place of chicken breasts. By using chicken thighs you may end up with a juicier meat.
- Carrot – If you’re in a pinch or just don’t like carrots you can leave this out or replace it with another vegetable of choice, like celery or broccoli!
- Zucchini – A vegetable with a similar flavour palette and texture that you can switch zucchini out with is eggplant or yellow squash.
- Brussel sprouts – I personally love the addition of brussel sprouts to this meal, but if you don’t like them you can feel free to leave them out entirely.
- Red pepper – Substitute your red bell pepper with any other colour of your choice. Green will not be as sweet as red so if you’re looking for a closer flavour match, pick between yellow and orange!
- Balsamic vinegar – Balsamic vinegar is essentially the star of the show, so if you can’t use a homemade balsamic marinade you can use bottled balsamic vinaigrette dressing if you prefer. Just be aware of the added sugar in bottled balsamic vinaigrette dressing.
- Olive oil – In place of olive oil you can use any neutral oil (i.e. peanut oil, sunflower oil, or vegetable oil)
- Dijon mustard – Worcestershire sauce offers a similar tang to your dish making it a great replacement for dijon.
- Garlic – Fresh garlic or jarred minced garlic can be used for this recipe.
- Italian seasoning – If you don’t have Italian seasoning on hand, use a mixture of basil, marjoram, oregano, rosemary and thyme.
- Salt and pepper (to taste)
Storing and reheating
You can store your balsamic chicken leftovers in the fridge for up to 4-5 days in the fridge. I suggest packing individual portions into glass meal prep bowls and then when you're ready to eat your meals you can reheat the serving for 1-2 minutes in the microwave. Tip: sprinkle some water overtop of it first to make sure the chicken doesn't dry out!
Can you use a balsamic vinaigrette as a marinade?
You can use bottled balsamic vinaigrette dressing if you prefer – just be aware that most bottled dressings have sugar added to them. It is a handy shortcut if you don't mind the sugar or have a sugar-free option so don't be afraid to skip the homemade balsamic marinade if you need to! By using a homemade balsamic marinade, you get to control the ingredients and it’s less expensive too.
Being aware of all your options will help you prep this balsamic chicken the quickest way possible so you can reduce the number of meals you're eating out each week, and that above all other things is one of the healthiest things you can do for yourself so you're on the right track either way!
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Can you freeze this balsamic chicken recipe?
If you like to make freezer meals, you can definitely use this recipe as one! After you prepare the balsamic chicken marinade, pour it into a large Ziploc bag with the chicken and vegetables. Be sure to press as much air as possible from the bag before closing it. Label the bag, lay it flat in a freezer, and you’re good to go!
A day or two before you want to cook the sheet pan balsamic chicken recipe, transfer the bag to a refrigerator and let it defrost overnight. From there, you can place everything on your sheet pan and bake according to the instructions below!
Food Safety Tip:
To prevent spills should the bag leak, it’s best to place the bag inside of another container. Store it on the bottom shelf of the fridge, away from any raw vegetables or other foods that could be contaminated from a spill.
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Other sheet pan recipes to try:
- Sheet Pan Chicken Fajitas
- Roasted Lemon Chicken
- Sriracha Ranch Chicken
Meal prep tools:
- Grab some glass meal prep bowls if you plan to eat this Sheet Pan Balsamic Chicken as your weekly lunches!
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Sheet Pan Balsamic Chicken
Ingredients
- 3 chicken breasts, diced into small pieces
- 1 carrot, chopped
- 1 zucchini, chopped
- 1/2 cup brussels sprouts, sliced in half
- 1 red pepper, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 450 F. Add the ingredients to a parchment-lined baking sheet and toss well to combine (you can also toss in a large bowl then add to baking sheet if that's easier).
- Bake for 15 minutes, stirring halfway through, until veggies and chicken are fully cooked. Divide among meal prep bowls then serve and enjoy!
Video
Nutrition
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Comments & Reviews
Susan says
I made this recipe tonight for dinner, and my family LOVED this! It was delicious and very easy to make! I doubled the recipe, to make two baking sheets full. I used a pkg. of boneless chicken thighs, cut into pieces.(I added chopped onion, after reading another person’s comment here and it was a great suggestion.) I also adapted the recipe by including many of your substitutions…BUT, I added them also, in addition to, the original veggies. I included red, yellow and orange peppers, broccoli, zucchini, Brussel sprouts, onion, and carrots. My reason was, because we just had gone to the farmer’s market and had tons of veggies to include…..It came out DELICIOUS. I had it over rice, but my husband ate it just the way it was. This meal was super easy to make and healthy. Lastly, I wish I could include a photo of the finished dinner, it even looks beautiful. Thank you to the author of this recipe and for sharing it with us.
Taylor Stinson says
I’m so happy you enjoyed and you were able to make some tweaks of your own! I don’t blame you for adding more veg, great thinking! 🙂 Thanks for leaving your review!
Rachel says
Could I make this with cut up chicken thighs instead of breasts? Would it take longer to cook?
Taylor Stinson says
Hi Rachel – as long as they are boneless, skinless chicken thighs it should take the same time. If you’re worried about the chicken being underdone, you can use a meat thermometer and make sure it registers at 165 F before eating.
Adele Butchart says
Hi, the nutritional values at the end of the recipe, is this for the total recipe or is per serving?
Made the Chicken Pasta Bake which we really enjoyed. Made recipe for 4 servings. Will freeze 2 servings for a later date.
Adele
Taylor Stinson says
Hi Adele – it’s per serving 🙂 So happy you enjoyed the chicken pasta bake!
Aurora says
How do you make the sauce?? I’m doing week 2 right now for meal prepping and there is absolutely no instructions on how to make any of the sauces or how to marinade (like what to put in) it just says prepare the sauce, or marinade the meat but there’s no other info. This is very frustrating 😢
Taylor Stinson says
Hi Aurora – you will be adding all of the ingredients to a sheet pan and tossing to combine before baking. No need to marinate anything. This includes the ingredients that will be used to season the chicken (eg olive oil, balsamic vinegar, garlic, etc). There is no need to mix together a separate sauce as all the ingredients listed will be tossed together and that will give you the flavour. I’m sorry if you found this confusing.
Jackie says
Do I marinate the veggies with the chicken overnight?
Taylor Stinson says
No just the chicken!
Sarah says
Very easy and delicious recipe, made with everything I usually have on hand already! I did however chop an onion and added it to the mix for some extra flavour! This is simple and I will continue to make it!
Taylor Stinson says
I’m so happy you enjoyed, Sarah 🙂 thanks for leaving your review!
Christina Jones says
Can you replace the balsamic vinegar with apple cider vinegar? I thought I had balsamic but I don’t!
Taylor Stinson says
Hey Christina – you can but it will change the taste quite a bit!
Lauren says
If you’re placing into meal prep containers, how much should a serving weigh in ounces? 🙂
Taylor Stinson says
Unfortunately I don’t provide serving info by weight. Divide the recipe evenly in 4 and one of those is a serving size 🙂