Let me tell you, I absolutely adore sheet pan dinners, and this one is an absolute winner! The inspiration came from my maple balsamic and herb chicken dish that my husband can’t get enough of. And when I say he can’t get enough, I mean he’s completely hooked. He requested it (yet again) the other evening, but I was feeling really lazy, so I decided to slice up some bell peppers and onions, toss them on a tray with the chicken, and coat everything with this sauce. SO SIMPLE. And incredibly tasty.
This dish takes just 20 minutes to prepare, and the sauce is fantastic over the vegetables. Feel free to swap in whatever veggies you prefer! We were craving peppers and onions, but you could use broccoli, green beans, snap peas—really, anything goes. No rules here 😉 You should also add this to your weekly meal prep lineup because the leftovers taste even better the next day!
You can easily prep this meal the night before too. Just chop all your veggies and chicken, prepare the sauce in advance, and store everything in the fridge until you’re ready to assemble. Then, when you get home, simply toss everything onto your sheet pan and pop it in the oven!
I also get asked a lot about which pans I use for my sheet meals, and I’ve found these ones to be excellent! They’re spacious, extra thick for durability, and have deep sides to hold plenty of ingredients. Plus, I think the price is very reasonable for the quality!
Being on maternity leave, even though I’m home all day, has kept me super busy with the baby, so sheet pan meals have been a total lifesaver these past few weeks! We usually keep a good supply of chicken (or fish) and veggies on hand, so prepping these meals at night after she falls asleep is really easy, and I can just pop everything in the oven the next day!
If you enjoy this recipe, be sure to check out these other popular sheet pan meals:
Hope you devour this balsamic chicken and veggies as quickly as my husband did, and if you DO, please tag me on Instagram so I can see all the delicious things you’re eating!
Sheet Pan Honey Balsamic Chicken and Veggies
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 3 bell peppers (red, orange, yellow), cut into chunks
- 1 medium onion, cut into chunks
- 1 Tbsp fresh basil, chopped
- Salt and pepper, to taste
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- Preheat oven to 400 degrees F.
- To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with some cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy
Serving Size: 1½ cups • Calories: 208 • Fat: 3.3 g • Saturated Fat: 1 g • Carbs: 20.1 g • Fiber: 2.3 g • Protein: 24.3 g • Sugars: 14.3 g • WW Freestyle Points: 3
