Sheet Pan Balsamic Herb Chicken and Vegetables

Chicken Marinade

Chicken breasts, halved--2 pounds

Balsamic vinegar, 2T

Olive oil, 1T 

Garlic, 2t

Chopped basil, 1T

Chopped parsley, 2t

Kosher salt, 1 1/2t

Sheet pan:

Red bell peppers, 2 large

Large zucchini, quartered length wise and cut into 1 inch cubes

Asparagus, 2 cups, cut into 1 inch pieces

Red onion, 2, cut into 1 inch pieces, layers separated

Cauliflower, 2 cups

Balsamic vinegar, 1/4 cup

Olive oil, 3T

Kosher salt, 2t

Black pepper

Chopped basil, 4t

Chopped parsley, 2t

1. Preheat oven to 450 degrees. Line 2 large sheet pans with parchment. 

2. Marinate chicken with needed liquids and herbs. 

3. In a large bowl, toss the vegetables with liquids and herbs. 

4. Spread out onto the sheet pans, nestling the chicken in with the veggies if desired. 

5. Cook until chicken is cooked through and veggies are tender. Around 20 minutes. 

Shopping List

Meats

Chicken breasts, 2 pounds

Herbs/Spices

Chopped basil, 3T

Chopped parsley, 1T

Kosher salt, 1 1/2t

Liquids

Balsamic vinegar, 1/4 cup

Olive oil, 1/4 cup

Produce

Garlic, 2t

Red bell peppers, 2 large

Large zucchini

Asparagus

Red onion

Cauliflower

 https://www.skinnytaste.com/sheet-pan-balsamic-herb-chicken-and-vegetables/