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Balsamic Chicken and Colorful Veggies Sheet Pan Dinner


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Balsamic Chicken and Colorful Veggies Sheet Pan Dinner

Ingredients

  • 4 Laura's Lean Chicken Breasts (5 ounces per breast )
  • 8 ozs Grape Tomatoes
  • 8 ozs Green Beans (Ends trimmed)
  • 1 Red Onion (Cut into chunks)
  • 1 Bell Pepper (Orange, Red, or Yellow; Cut into 1 inch slices)
  • 12 ozs Baby Potatoes (Halved)
  • 2 1/2 tbsps Balsamic Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1/4 tsp Garlic Powder
  • Salt & Pepper To Taste
Yield
Servings:
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

Preparation

Preheat the oven to 450ºF.

Place the chicken breasts, tomatoes, green beans, onion, bell pepper, and potatoes on a large sheet pan.  Drizzle with 2 tablespoons of the balsamic vinegar along with the oil followed by the thyme, garlic powder, salt, and pepper.  Toss to coat all ingredients evenly.

Place in the oven and bake until the chicken is no longer pink in the middle and the vegetables are caramelized, about 20-25 minutes.

Drizzle the remaining ½ tablespoon of balsamic vinegar on the chicken and vegetables.  Allow to rest for 5 minutes, then serve the vegetables alongside the chicken.

 


Nutritional Analysis Per Serving

  • Calories: 294.00
  • Fat Content: 7.00g
  • Saturated Fat Content: 1.00g
  • Cholesterol Content: 86.00mg
  • Sodium Content: 586.00mg
  • Carbohydrate Content: 27.00g
  • Fiber Content: 5.00g
  • Sugar Content: 5.00g
  • Protein Content: 30.00g