Sheet Pan Balsamic Chicken and Veggies

5 from 3 votes

Sheet Pan Balsamic Chicken and Veggies

This Sheet Pan Balsamic Chicken and Veggies is proof that eating well doesn't have to be complicated. This easy dinner is packed with nourishing ingredients like roasted broccoli, cherry tomatoes, chickpeas and juicy balsamic chicken thighs. It all comes together on one baking sheet for minimal effort & less clean-up. Plus, it's gluten free, dairy free, high in protein & fiber, and a great budget-friendly meal option.

Servings people

Prep Time 15

Cook Time 25

Total Time 40

Equipment

cutting board
knife
colander
medium bowl
whisk
baking sheet

Ingredients

For the 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
½ tsp black pepper

For the Sheet Pan Veggies:

1 can chickpeas drained & rinsed (15oz)
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

Optional Toppings:

10 large basil leaves chiffonaded
balsamic glaze

Instructions

First, preheat your oven to 400F. Then, in a medium bowl, whisk together the balsamic, oil, honey, garlic and seasonings. Add in chicken thighs and toss to coat. Allow the chicken to marinate at room temperature while you prepare the rest of the ingredients, preferably at least 15 minutes.
1 lb boneless, skinless chicken thighs, 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp honey or maple syrup, 2 garlic cloves, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp black pepper
Add chickpeas, broccoli and tomatoes to a baking sheet. Drizzle with olive oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet.
1 can chickpeas, 12 oz broccoli florets, 8 oz cherry or grape tomatoes, kosher salt & black pepper, 1 tbsp olive oil
Nestle the balsamic chicken thighs into the open areas on the baking sheet. Pour any remaining marinade over the top of the chicken and veggies. Transfer baking sheet to the oven and cook for about 20 minutes. Optionally, switch to broil for an additional 2-3 minutes at the end.
Garnish with a generous drizzle of balsamic glaze and some chopped basil. Enjoy!
10 large basil leaves, balsamic glaze

Video

Notes

NUTRITION INFO: The nutrition info listed below is per serving and does not account for balsamic glaze drizzled on top.

Calories: 461kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free, Dairy Free

Keyword: $10 Meal, Balsamic, Broccoli, Chicken Thighs, Chickpeas, Easy Dinner, High Fiber, High Protein, One Pan, Sheet Pan Meal, Tomatoes

Nutrition