Name: Sheet-pan Balsamic Chicken & Vegetables
Ingredients: 1 1/2 lbs. boneless skinless chicken thighs; 2 large heads of broccoli, chopped into pieces; 3 medium carrots, peeled and cut into snack-size sticks; 1 8 oz container baby bella mushrooms, halved; 1 small red onion, diced into larger chunks; 1 red bell pepper, cut into strips; 1/2 cup balsamic vinegar; 1/2 cup extra virgin olive oil; 1 tsp dijon mustard; 3 garlic cloves, minced; 3 Tbsp. fresh basil, finely chopped + 1 additional tsp. for garnish; 1 Tbsp. fresh thyme; ½ tsp sea salt; ¼ tsp pepper

CategoryMain Dishes

1 1/2 lbs. boneless skinless chicken thighs

2 large heads of broccoli, chopped into pieces

3 medium carrots, peeled and cut into snack-size sticks

1 8 oz container baby bella mushrooms, halved

1 small red onion, diced into larger chunks

1 red bell pepper, cut into strips

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 tsp dijon mustard

3 garlic cloves, minced

3 Tbsp. fresh basil, finely chopped + 1 additional tsp. for garnish

1 Tbsp. fresh thyme

½ tsp sea salt

¼ tsp pepper

Preheat oven to 425℉. Line a large baking sheet with parchment paper.
In a small mixing bowl, combine balsamic vinegar, olive oil, garlic, basil, thyme, mustard, salt and pepper and stir to combine.
Place chicken in zip-lock bag or mixing bowl with about 1/2 of the balsamic sauce. Toss chicken to coat and let marinate while you prep the remaining ingredients.
Place prepared vegetables on baking sheet and pour remaining balsamic sauce over vegetables and toss to coat.
Spread vegetables evenly on sheet-pan and place chicken on-top. Discard the marinade used for chicken.
Place sheet-pan in preheated oven and cook for 10 minutes, remove pan and toss vegetables. Return pan to oven and cook for another 10 minutes or until chicken is cooked through and vegetables are tender. Top with fresh basil and serve.

Ingredients