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This Balsamic Chicken and Veggie Sheet Pan is a simple, flavorful one-pan meal that combines tender chicken with roasted vegetables, all drizzled in a tangy balsamic glaze. Perfect for busy weeknights, this dish is both healthy and easy to prepare. The balsamic vinegar adds a rich, tangy flavor that complements the savory chicken and the sweetness of roasted potatoes and green beans.
Ingredients:
For the Chicken:
1 pound boneless, skinless chicken breasts (or thighs for a juicier option)
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey (for sweetness)
2 cloves garlic, minced (or 1 tbsp garlic powder)
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and freshly ground black pepper to taste
For the Veggies:
1 cup baby potatoes, halved or quartered (depending on size)
1 cup fresh green beans, trimmed (or snap peas for variation)
1 tbsp olive oil (for drizzling over veggies)
Salt and freshly ground black pepper to taste
Optional: 1 small red onion, sliced, for extra flavor
