A little bit of sweet a little bit of tang. This easy sheet pan balsamic chicken is a burst of flavors!
Servings 2
Calories 928kcal
Author Charisse Yu
Ingredients
4chicken breasts
4tablespoonsolive oil
4tablespoonsbalsamic vinegar
2teaspoonsItalian seasoning
1teaspoonfresh rosemary
1teaspoonfresh parsley
1cupcherry tomatoeshalved
3cupsgreen beans
1cuppetite potatoessliced
salt & pepper to taste
Optional Garnish- fresh rosemary& parsley
Instructions
Start by preheating the oven to 350 degrees F and lining a baking sheet with parchment.
In a mixing bowl coat the chicken breast with balsamic vinegar, 2 tablespoons of olive oil, seasoning, and fresh herbs. Set aside to marinate for 15 minutes.
Spread the veggies among the sheet tray and drizzle the remaining 2 tablespoons of olive oil, along with a light sprinkle of salt and pepper.
Next add your marinated chicken breast to the veggies on the sheet tray and top with any remaining marinade.
Bake for 15-18 minutes and garnish with fresh herbs! Enjoy immediately.
Notes
Can be frozen for up to two months. Defrost completely and reheat in oven at 350 degrees F until warm.