Description
Sheet Pan Balsamic Chicken and Veggies is a simple and flavorful one-pan meal that combines juicy balsamic-marinated chicken thighs with roasted chickpeas, broccoli, and cherry tomatoes. It’s a perfect dish for a busy weeknight dinner.
Ingredients
Units
Scale
Balsamic Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil or avocado oil
- 1 tsp honey or maple syrup (optional)
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sheet Pan Veggies:
- 1 can chickpeas, drained & rinsed (15 oz)
- 12 oz broccoli florets (cut large ones down into smaller florets)
- 8 oz cherry or grape tomatoes
- 1 tbsp olive oil or avocado oil
- kosher salt & black pepper to taste
Instructions
- Marinate the Chicken: Preheat the oven to 400F. Whisk together balsamic, oil, honey, garlic, and seasonings. Toss chicken thighs in the marinade and let sit for at least 15 minutes.
- Prepare Veggies: On a baking sheet, combine chickpeas, broccoli, and tomatoes. Drizzle with oil, season with salt and pepper, and toss to coat.
- Cook: Arrange marinated chicken on the sheet pan with veggies. Pour any remaining marinade over them. Bake for about 20 minutes, then broil for 2-3 minutes for a crispy finish.
- Serve: Drizzle with balsamic glaze, sprinkle basil on top, and enjoy!
Notes
- Nutrition information provided is per serving and excludes balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 130mg
