One-Pan Balsamic Chicken Veggie Bake


Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight meal!


  • 1 � lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
  • 1 head of broccoli, chopped into pieces (about 4 cups)
  • 3 medium carrots, peeled and cut into skinny sticks (about 1 � cups)**
  • 2 cups button mushrooms, halved if large
  • 1 small red onion, diced
  • 1/2 cup cherry or grape tomatoes
  • 1/3 cup balsamic vinegar
  • 1/4 cup avocado or olive oil
  • 4 garlic cloves, finely minced
  • 3-4 tbsp. fresh basil, finely chopped + additional for topping
  • 1 tsp. fresh thyme (1/2 tsp. dried)
  • � tsp sea salt
  • � tsp pepper


  1. Preheat oven to 400?. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag with about 1/3 cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them to the size as shown in photos.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
  6. Visit One-Pan Balsamic Chicken Veggie Bake@therealfoodrds.com  For Recipe Instructions.


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