Honey Balsamic Chicken Breasts and Veggies

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

Honey Balsamic Chicken Breasts and Veggies - All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

You guys know how I feel about one pan meals. One single sheet pan. Zero clean-up. Done and done. And then you get major bonus points when the veggies are cooked right alongside the same pan.

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Honey Balsamic Chicken Breasts and Veggies - All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

That’s exactly what’s happening here. With a simple honey balsamic marinade, you can toss everything right onto the sheet pan and pop it in the oven, adding in your asparagus the last 10 minutes of cooking time so they are not overcooked.

Honey Balsamic Chicken Breasts and Veggies - All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

You can also easily adapt this recipe and add in more veggies to you liking (ex. green beans and carrots). After all, with this flavor-packed chicken, you just can’t go wrong with any other vegetable combination!

Honey Balsamic Chicken Breasts and Veggies - All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

Honey Balsamic Chicken Breasts and Veggies

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

Ingredients:

  • 16 ounces baby red potatoes, quartered
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the chicken

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts

Directions:

  1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
  6. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 411.8 Calories from Fat 89.1
% Daily Value*
Total Fat 9.9g 15%
Saturated Fat 1.8g 9%
Trans Fat 0g
Cholesterol 98.0mg 33%
Sodium 154.3mg 6%
Total Carbohydrate 37.5g 13%
Dietary Fiber 5.4g 22%
Sugars 16.2g
Protein 43.4g 87%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.