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Mar 5, 2020 By Stacie Hassing

One-Pan Balsamic Chicken Veggie Bake

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight or meal prep recipe!

One pan, a cutting board, and a knife is all you need.

I love healthy meals that are quick and easy! This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need aside from the ingredients and an oven, is a pan, a cutting board, and a knife to prepare this meal. It’s truly one of my FAVORITE one-pan meals.

For an even easier weeknight meal, you can prep the ingredients up to the point of cooking by pre-chopping the veggies and making the marinade. This can be done 2-3 days in advance.

Chicken marinating in a zip-top bag.

Big on flavor but short on ingredients.

We’re committed to sticking to our word by sharing recipes that are big on flavor and short on ingredients so you can spend less time in the kitchen and more time doing the things you love. This one-pan recipe is made with just 10 ingredients (not including the oil, salt and pepper) –  ingredients that can easily be found at grocery stores year round.

Chicken and veggies on a pan prepared for baking.

This post may contain affiliate links which won’t change your price but will share some commission.

A perfectly balanced meal containing a healthy source of proteins, fats and carbs! 

This recipe is Whole30-friendly, grain-free, gluten-free and dairy-free.

In addition to it being a perfect weeknight meal, it’s also great for weekend meal preps. I like to pre-portion out this recipe into five glass containers. This makes for an incredibly easy, reheat-and-eat meal throughout the week. Note: I typically try to eat these kinds of prepped meals within four days of cooking. Sometimes, I’ll stretch it to five but I make sure I reheat it to an appropriate temperature.

Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.

Overhead image of chicken and veggies on a pan after baking in the oven.

One-Pan Balsamic Chicken Veggie Bake – a healthy, quick & easy weeknight meal that's perfect for weekend meal preps. @whole30 friendly Click To Tweet

A bit about the recipe.

First step of the recipe is to marinate the chicken.

For more flavorful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prep and chop the veggies. You can even marinate the chicken longer if you wish – a few hours or overnight.

A colorful image of One-Pan Balsamic Chicken Veggie Bake plated on white plate.

The key to one-pan recipes is to find a combination of ingredients that not only taste good together, but also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Below are a few pointers on to make that happen with this recipe.

Image of One-Pan Balsamic Chicken Veggie Bake in a meal prep container.

  • For more tender carrots, cut into skinny sticks. The carrots will take the longest to cook. So if you prefer cooked carrots to be very tender with little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
  • Add the tomatoes 10 minutes into the baking time. Grape tomatoes have a quick cook time. So adding the tomatoes well into the baking time will help to avoid overcooked, mushy tomatoes.

Give this recipe a try and let us know what you think!

And if you love this recipe, you can try more of our favorite one-dish recipes here.

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Let's Get Cookin'

One-Pan Balsamic Chicken Veggie Bake

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 5 servings 1x
  • Category: One-dish Recipe | Whole30
Print Recipe
★★★★★ 4.7 from 26 reviews

Ingredients

  • 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
  • 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
  • 3–4 medium carrots, peeled and cut into skinny sticks (see note below)**
  • 2 cups button mushrooms, halved or quartered if large
  • 1 small red onion, diced into larger chunks
  • 1 cup cherry or grape tomatoes
  • 1/4 cup balsamic vinegar
  • 1/2 cup avocado or olive oil
  • 4 garlic cloves, minced
  • 3 Tbsp. fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
  • 1 tsp. brown or dijon mustard (optional)
  • ½ tsp. sea salt
  • ¼ tsp. pepper

Instructions

  1. Preheat oven to 400℉. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-top bag or glass container with about 1/2 of the balsamic sauce. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. May marinate for a longer period of time such as 4 hours or overnight.
  4. Chop the veggies. **for more tender carrots, cut into skinny sticks.
  5. Place veggies, except for tomatoes, on the pan. Pour remaining balsamic sauce over veggies and toss veggies. Make sure all pieces are coated. Use your hands and really massage the sauce into the broccoli florets.
  6. Move veggies around to make space for the chicken. Place chicken on pan. Discard the marinade used for chicken.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To make sure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!

Notes

If you prefer cooked carrots to be tender with just little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.

Nutrition

  • Serving Size: 4 servings (chicken breast)
  • Calories: 393
  • Sugar: 7 g
  • Sodium: 325 mg
  • Fat: 23 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 29 g

Pin it now and make it later!

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This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. sarah says

    January 16, 2017 at 2:17 pm

    This looks so delicious- and I love the simplicity! I love roasted veggies, especially the tomatoes when they are just about to burst.

    Reply
    • Stacie Hassing says

      January 19, 2017 at 6:14 pm

      I agree! They’re the best.

      Reply
  2. Bethany @ athletic avocado says

    January 16, 2017 at 2:36 pm

    This one pan dinner looks incredible! I’ve been loving all things balsamic vinegar lately and cannot get enough! The simple the ingredient list, the better!

    Reply
    • Stacie Hassing says

      January 19, 2017 at 6:14 pm

      It’s so tasty – and you can always count on us for simple ingredient lists. Enjoy!

      Reply
  3. Melanie says

    January 17, 2017 at 5:59 am

    I had chicken in the refrigerator without a plan for dinner when this tasty recipe arrived via email! I didn’t have time to shop for the specific vegetables so used carrots, tomatoes, and asparagus. The recipe was quick, easy, and delicious.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 17, 2017 at 10:31 am

      Woohoooooo!! Thankfully you opened that email – your dinner sounds like it was delish!

      Reply
  4. Karen says

    January 18, 2017 at 3:31 am

    Looking forward to making this tonight for family coming. Will keep you posted on their response. Best think in life one pan recipes full of taste and goodness!

    ★★★★★

    Reply
    • Stacie Hassing says

      January 19, 2017 at 6:13 pm

      Awesome! Do let us know how it turns out and if it’s family approved!

      Reply
      • Karen says

        January 23, 2017 at 11:04 am

        Loved it !! loved it !! and they had no idea how healthy that was. Definately adding this to my new list of meals to go to infact having it again tomorrow night … hopefully there will be leftovers ! Keep up the great work you are making this transition less daunting ! ????

        ★★★★★

        Reply
        • Stacie Hassing says

          January 24, 2017 at 2:42 pm

          We love these kind of comments 🙂 It’s our mission to making eating healthy delicious and easy and one pan dinners definitely fit the bill for being easy! Thanks for your comment!

          Reply
  5. Julie says

    January 19, 2017 at 6:30 am

    I was just thinking I’d like to make this tonight, but need to use the asparagus in our fridge. So glad to hear that asparagus works as well.

    Reply
    • Stacie Hassing says

      January 19, 2017 at 5:59 pm

      Yes, asparagus will work great! Let us know how it turns out 🙂

      Reply
  6. Mechelle says

    January 29, 2017 at 2:45 am

    Can you use a light balsamic vinaigrette dressing instead?

    Reply
    • Jessica Beacom says

      January 29, 2017 at 7:29 am

      Hi Mechelle,

      I don’t see why not. If you want to keep it Whole30-friendly, however, you’ll want to choose a Whole30-compliant brand such as Tessemae’s Organic Balsamic.

      Hope that helps!

      Reply
  7. Rachel says

    February 9, 2017 at 6:35 am

    Love everything about this recipe! However, my husband cannot have balsamic vinegar (only can have clear distilled vinegar). Is there anything I could substitute in the marinade to keep some flavor! Everything else about this looks amazing and I’d love to try it!

    Reply
    • Jessica Beacom says

      February 9, 2017 at 9:26 pm

      Hi Rachel,

      I’d try adding some fruit juice (preferably fruit juice concentrate – maybe apple, orange or cherry) to give the dish the sweetness that you get from the balsamic.

      Hope that helps!

      Reply
  8. Jeremy says

    February 11, 2017 at 6:52 am

    This recipe looks amazing and simple! I have Brussels sprouts that need to used asap, would those be ok to be roasted too in this recipe?

    Reply
    • Jessica Beacom says

      February 12, 2017 at 7:18 am

      Hi Jeremy,

      Brussels sprouts are great in this recipe – in fact, I prefer sprouts to broccoli so that’s often what I use.

      Enjoy – we’d love to hear what you think of the recipe!

      Reply
  9. Robin says

    February 12, 2017 at 10:20 am

    came across this recipe thought I give it a shot chicken marinating in the fridge now looking for more low sodium dishes

    Reply
    • Stacie Hassing says

      February 12, 2017 at 2:36 pm

      Awesome! Would love to hear how it turns out 🙂

      Reply
  10. Caroline says

    March 24, 2017 at 9:30 am

    Love a one pan dish. Any other veggies you like to use that you haven’t mentioned in the above recipe? I saw you said brussel sprouts and asparagus, but anything else? Thanks for the recipe will be trying soon.

    Reply
    • Jessica Beacom says

      March 30, 2017 at 10:12 am

      Hey Caroline,

      Here’s a few that come to mind: Sweet potatoes or yams, cauliflower, fennel, green beans, Brussels sprouts, asparagus, kohlrabi, turnips, parsnips, winter squash (butternut, acorn, delicata, hubbard, kabocha, red kuri, etc.), cippolini onions, portobella mushrooms, bell peppers and red or green cabbage.

      Hope that helps!

      Reply
      • Michelle says

        June 21, 2018 at 5:53 am

        If I wanted to add red potatos, would it be the same cook time? Should I just add them at the same time as the chicken? Would three red potatos be too many do you think? Sorry, new to cooking here 🙂

        Reply
        • Stacie Hassing says

          July 12, 2018 at 1:38 pm

          Hello there! Yes, feel free to add red potatoes along with the other veggies. Just make sure to cut them pretty small so that they cook through nicely! Enjoy!

          Reply
  11. BB says

    April 1, 2017 at 9:14 pm

    Love, love, love one pan meals! Always looking for new ones that are healthy and simple!!!Can’t wait to try it! Looking forward to more of these meals!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 2, 2017 at 4:59 pm

      Hey, hey! We obviously love them too – so easy and the clean up is a cinch when you line the pan with parchment paper.

      We’ll be working on some new ones to share this spring when asparagus and spring onions are in season.

      Reply
      • Cynthia says

        October 15, 2017 at 3:17 pm

        Easy clean up! Delish and healthy! Can’t ask for more! Keep the recipes coming.

        ★★★★★

        Reply
        • Jessica Beacom says

          October 21, 2017 at 5:40 pm

          Hi Cynthia,

          Glad you loved this recipe – one-pan recipes are definitely a favorite of mine too.

          Reply
  12. Ali says

    April 7, 2017 at 8:09 am

    Can’t wait to try this! One question – do you think you could prep this in advance and freeze? Then place in fridge to thaw the night before and cook as directed at dinner time? I find it really helpful to have compliant meals in the freezer I can pull out on the super-hectic weeks when I may not have time to do full meal plan and shopping.

    Reply
    • Jessica Beacom says

      April 9, 2017 at 9:34 am

      Hi Ali,

      We haven’t tested this recipe as freezer meal (i.e. frozen from an uncooked state). You could prepare the recipe as directed then cool and freeze it – that may give you the best results as vegetables that are frozen without first being blanched or cooked tend to get really soft and ‘weepy’ when thawed.

      If you do experiment with freezing, we’d love to hear the results.

      Reply
  13. Heather Messier says

    April 22, 2017 at 2:35 pm

    Can I add kale to this recipe? I have a bunch that I need to use up!

    Reply
    • Jessica Beacom says

      April 23, 2017 at 9:50 pm

      Hi Heather,

      Yes, you can add kale though we recommend you add it near the end of the cooking time and be sure to stir it into the other veggies and watch that it doesn’t burn.

      Reply
  14. Carla says

    April 23, 2017 at 10:09 am

    Sounds delicious. Can I use green oinoins as well?

    Reply
    • Jessica Beacom says

      April 23, 2017 at 9:35 pm

      Thanks, Carla!

      You can certainly use green onions (or even the bigger ‘spring onions’ if you can get them at your local market) – we suggest cutting the onions into larger pieces or leaving them whole rather than slicing them into small bits.

      Reply
  15. Lacey says

    May 3, 2017 at 12:53 pm

    Making this tonight!! The first night of our healthier eating diet
    😛 I’m going to make it exactly like the recipe says.

    ★★★★★

    Reply
    • Jessica Beacom says

      May 7, 2017 at 2:58 pm

      Hi Lacey,

      Welcome to your healthier eating journey! I hope you enjoyed this recipe. Stick around because we’ve got lots of great healthy recipes that are easy to prepare.

      Reply
  16. Rosebriars says

    June 10, 2017 at 8:27 am

    This was the best chicken I’ve ever made!!! Made it with skin on boneless thighs, preheated pan in oven (450 degrees) and started chicken skin side down then flipped halfway through. Did carrots, green beans, and cabbage wedges about 3/4″ thick. The skins were crispy and the veggies were perfect. Will make again. And again.

    Reply
    • Jessica Beacom says

      June 14, 2017 at 7:32 am

      That’s awesome! My mouth is watering just reading your description – crispy skin is the best 🙂 Thanks for sharing your recipe success!

      Reply
  17. Beth Rosen, MS, RD, CDN says

    August 2, 2017 at 5:20 pm

    Great recipe, ladies! Even my picky one ate the broccoli 🙂

    Reply
    • Jessica Beacom says

      August 4, 2017 at 11:55 am

      Wooohooooo! Now THAT’s a victory 🙂

      Reply
  18. Amanda Berger says

    August 25, 2017 at 6:00 pm

    Can I use red potatoes in this?

    Reply
    • Jessica Beacom says

      August 26, 2017 at 8:35 pm

      Sure thing. I’d suggest cutting them into small chunks so they cook evenly.

      Reply
  19. Jennifer says

    September 9, 2017 at 7:50 pm

    How far in advance could I marinate the chicken? I would like to prep it on the weekend then have a fast week-night meal. Would 2-3 days be ok?

    Reply
    • Jessica Beacom says

      September 17, 2017 at 8:51 am

      Hi Jennifer,

      Two days should be fine. Due to the acidity of the balsamic vinegar it could make the chicken ‘mushy’ if it’s left to marinate too long. I’d use just enough of the marinade to coat the chicken so it’s not sitting in the liquid. Hope that helps!

      Reply
  20. Lauren says

    October 9, 2017 at 7:05 pm

    I stumbled on this recipe when I was looking up easy whole30 dinner ideas. It looked super easy, and perfect for a fall dinner. I changed up the veggies a little to suit my personal taste (green beans, broccoli, carrots, and red onion). Initially, I was concerned the balsamic would be too strong as the smell was very prominent. However, it turned out perfect!!! Definitely a recipe I’ll be coming back to.

    ★★★★★

    Reply
    • Jessica Beacom says

      October 10, 2017 at 4:39 pm

      Hi Lauren,

      Sounds great! You’re right, the balsamic does have a strong smell when it’s cooking but it mellows out nicely as the water evaporates from the vinegar (thus leaving it sweeter).

      Reply
  21. Ruth P says

    January 3, 2018 at 7:46 pm

    Loved this! I didn’t have mushrooms, red onions or tomatoes, so i threw in brussel sprouts, baby carrots, and cauliflower. I ran out of olive oil, so I used a specialty olive oil that is infused with lime. Family loved, there’s no extras and it took all of 15 minutes to set up! This is a family cookbook keeper! And, I’m checking out your site. Recipes this good usually hang out in crowds.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 6, 2018 at 7:35 pm

      So glad you loved this! We know you’ll find other keepers here, too.

      Reply
  22. Home cook says

    January 4, 2018 at 8:50 pm

    Whole family liked this. Next time I will toss veggies in bowl and drain excess liquid so there will be more carmelization on vegetables. But was delicious just as written.
    Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 6, 2018 at 7:38 pm

      Great idea! Thanks for sharing.

      Reply
  23. Reb L says

    January 14, 2018 at 4:52 pm

    This looks really pretty but unfortunately no one in our house liked it. Too strong of a vinegar taste.

    ★

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:49 pm

      Hi Reb,

      I’m sorry to hear that it wasn’t pleasing to your family. Some vinegars are stronger than others. Reducing the balsamic vinegar by placing it in a small saucepan to simmer until reduced by almost half while you prepare the rest of the dish may yield a less vinegary taste.

      Reply
  24. Erin says

    February 9, 2018 at 10:10 am

    This looks great! Can’t wait to try it 🙂

    Reply
  25. Kathy G Ethridge says

    February 17, 2018 at 9:49 am

    I am looking for tested gluten free one pan recipes to cook on weekdays. Need a variety.

    Reply
  26. Natalie says

    March 1, 2018 at 1:49 pm

    This looks like something my husband would die for. I’m just wondering, is this something good reheated? I’d love to make a big batch and have it for lunches throughout the week. Has anyone tried this and if so, was it still good?

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:04 pm

      Hi Natalie! Yes, this recipe works well reheated. Maybe use a little less of the sauce so that the veggies don’t get too soggy. Hope you and your hubby enjoy it!

      Reply
  27. Jan Taylor says

    March 5, 2018 at 10:46 am

    Would this recipe be good for diabetics? My mom is living with me and this is all so new to me.
    We fight her blood sugar daily. Up and Down, mostly up. I am having trouble knowing what to cook for her. Thank you for your time.

    Reply
    • Stacie Hassing says

      March 6, 2018 at 4:02 pm

      Hi Jan! Yes this recipe would be a diabetic friendly recipe. I hope you enjoy it! Feel free to comment on any of our other recipes if you have the same question.

      Reply
  28. Kim says

    March 19, 2018 at 8:48 pm

    Hi there! Have you made this for a group before? I’m looking for an easy dish to make for Passover for a group of 10-12 women and thought this might be a good one. I’ll have other sides and appetizers too so the chicken portions could be smaller, but was thinking this might be a good main dish if it would work for a sizable group to bake that much at the same time. Any tips you have would be great.

    Reply
    • Jessica Beacom says

      March 20, 2018 at 8:54 am

      Hi Kim,

      I have not made this for a large group but I like your thinking! I would suggest using 2 pans, 3 if your oven has 3 racks, and spreading everything out so it cooks more quickly and evenly. If you’re doing this on sheet pans you could triple the recipe and still fit everything onto 2 pans if that’s all you have. Hope that helps!

      Reply
  29. Kimberly says

    March 30, 2018 at 5:01 pm

    I needed an idea for dinner and found this recipe while searching “pan baked chicken with vegetables”, I typically judge recipes first by pictures then by ease of prep/cook. This recipe was AMAZING!!! My 3 year old and 1 year old love their veggies and my husband is looking forward to the next time I make this. The meal is light and leaves you feeling full without all the guilt of a big meal. Prep and cook were simple and perfect for our on the go household. I am already planning next weeks meals and including others from your site!

    ★★★★★

    Reply
    • Stacie Hassing says

      April 1, 2018 at 1:22 pm

      Thank you so much for the comment! It’s great to hear you’re entire fam enjoyed it!

      Reply
  30. Kathleen Cordier says

    April 8, 2018 at 4:59 pm

    Excellent except chicken turned a little dry. Any suggestions? Thanks Kathleen

    Reply
    • Jessica Beacom says

      April 10, 2018 at 11:26 am

      Hi Kathleen,

      Thank you! Here’s what I suggest regarding the chicken:

      Pound the chicken breasts to a uniform thickness to promote more even cooking. Check them for doneness about ¾ of the way through the total cooking time. If they are done, remove them to a plate and tent with foil while the vegetables continue cooking. Not only will you avoid overcooking them but allowing them to ‘rest’ for a few minutes will result in juicier chicken breasts.

      Reply
  31. Bern says

    April 27, 2018 at 9:18 am

    The brocoli turned out dry and brittle.

    ★★★

    Reply
    • Stacie Hassing says

      June 9, 2018 at 7:22 pm

      Sorry to hear that. Could be the amount of sauce compared to broccoli/veggies. A little extra sauce should do the trick 🙂

      Reply
  32. Sue says

    April 29, 2018 at 8:31 am

    Thanks for the great recipe. I made this last night and it got good reviews from all (even those who don’t like trying new things). I like the easy prep and cleanup; and there’s enough leftovers for another meal!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 30, 2018 at 8:46 pm

      Hi Sue,

      Thanks for sharing this! We’re so happy to hear it was liked by all.

      Reply
  33. Dawn Wood says

    May 7, 2018 at 3:04 pm

    What if you only have dried basil? How much would you use?

    Reply
    • Jessica Beacom says

      May 7, 2018 at 5:04 pm

      Hi Dawn,

      The general ‘rule of thumb’ for fresh:dried herbs is 3:1. So if the recipe calls for the 1 Tbsp. fresh basil then you’d use 1 tsp. dried basil. Of course, you always want to taste and adjust as needed since not all dried herbs/spices are as potent as others.

      Reply
  34. Jen says

    May 10, 2018 at 7:10 pm

    We love this dish! It’s quick and easy and tastes great!

    ★★★★★

    Reply
    • Stacie Hassing says

      May 11, 2018 at 9:35 am

      Soooo great to hear you enjoyed this recipe!!

      Reply
  35. Khuyen Huynh says

    May 18, 2018 at 11:25 pm

    We tried cooking exactly as the recipe. The food taste so flavorful and delicious! Look forward to try more!!

    ★★★★★

    Reply
  36. Victoria says

    May 21, 2018 at 10:55 pm

    Absolutely delicious! I’m not much of a cook so I rely on easy recipes like this to survive. I’ve been sharing this recipe with friends and family who, like me, can’t cook to save our lives. It’s a hit!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 22, 2018 at 4:33 pm

      Hi Victoria,

      So glad to hear this recipe has been a lifesaver for you and your friends. Thanks for sharing!

      Reply
  37. Anne says

    June 12, 2018 at 6:19 pm

    Just tried this–delicious and easy! I was looking for 1 pan dinners because I’m temporarily without a cooktop. I’m thinking about trying it with tofu or salmon for my pesco-vegetarian son and his wife. I’m guessing I will probably have to adjust cooking times. Thoughts? Worth the experiment! Thank you SO much!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 19, 2018 at 11:49 am

      Hi Anne,

      I love your willingness to experiment for your son and his wife. For the tofu you could probably leave the cooking time as is since tofu has a high water content. I’d wait to put the salmon on the pan until there’s 10-15 minutes left of baking time (keeping in mind you’ll need about 10 minutes cooking time for every inch of thickness for the salmon – so 1 inch = 10 minutes). I hope that helps!

      Reply
  38. Michelle Bunton says

    July 16, 2018 at 3:54 pm

    I love, love, love this recipee. I just use whatever veggies I have and it always turns out amazing. The past 2 times I have used the grill to keep the temperature lower in the kitchen, and it is my favorite way to make this recipe now. I have many gluten free, soy free and dairy free friends. This is a great dinner to keep everyone happy and healthy. Thank you so much for sharing.

    ★★★★★

    Reply
  39. Tabetha says

    July 30, 2018 at 4:33 pm

    This is delicious. It is one of our favorite Whole 30 recipes that we continued to make after the program was over. Thanks for sharing.

    Reply
    • Jessica Beacom says

      July 31, 2018 at 12:42 pm

      Thanks, Tabatha! This is so great to hear.

      Reply
  40. Lauren says

    August 19, 2018 at 6:05 am

    Is there a way to make this in the crockpot? Right now I cook everything in our toaster oven because our oven is out, and I’m afraid all of these ingredients won’t fit or cook correctly!

    Reply
    • Jessica Beacom says

      August 29, 2018 at 10:30 am

      Hi Lauren,

      I haven’t tried making this in the slow cooker but I suppose you could cook the chicken, carrots, onions, mushrooms and sauce for a few hours then add the broccoli and tomatoes so they don’t turn to mush. If you try it, we’d love to hear how it turned out for you!

      Reply
  41. Lily says

    September 15, 2018 at 2:31 pm

    The times are not correct. My dish has been in the oven for almost 40 minutes now, and the chicken is still not done. Yes, the temperature setting is right. It is really annoying not only that the dinner is not ready in time, but also that the veggies are nearly burnt and the chicken is still undercooked.

    Reply
    • Stacie Hassing says

      September 15, 2018 at 2:53 pm

      Hi there! It could certainly be the thickness of your chicken. This is a go-to recipe of mine so it has been tested many times. So sorry for the inconvenience.

      Reply
      • Kari D. says

        October 30, 2018 at 2:04 pm

        If it’s not cooking correctly I would suggest investing an oven thermometer. It’s very possible that your oven doesn’t heat correctly as most don’t. If you get a thermometer you can see how your oven is off and adjust accordingly. I have made this recipe (less times than the creator of it but enough to know the cooking times are correct).

        Reply
        • Jessica Beacom says

          October 30, 2018 at 7:45 pm

          Thanks, Kari – I totally agree with you about the oven thermometer. They’re very inexpensive and definitely take the guesswork out of baking and roasting since you can adjust the oven temperature accordingly.

          Reply
  42. Kari D. says

    October 30, 2018 at 2:01 pm

    I am gluten & dairy free so this meal is a dream! A friend made it for me when I had my baby a few months ago and I can’t stop making it for my family! It’s SO easy and healthy and when I make it for guests they think I’m an amazing cook but it’s really just the recipe! We like to put it over cauliflower rice and can even get our 2 year old son to eat it. Thank you for creating and sharing this! Do you have any other gf/df recipes you can send me? Thanks!

    ★★★★★

    Reply
    • Jessica Beacom says

      October 30, 2018 at 7:48 pm

      Hi Kari,

      Thanks so much for your glowing review – we’re thrilled that this is a go-to for you and your family. You can find our other GF/DF recipes here: https://therealfoodrds.com/recipes-2/?fwp_diet=dairy-free%2Cgluten-free

      Reply
  43. Judith Ryder says

    October 31, 2018 at 5:47 pm

    I changed the recipe because I did not have some of the ingredients. I added adornodick red potatoes and white onion cut in quarters.
    It s
    Turned out well but will make again as written.

    Reply
    • Stacie Hassing says

      November 1, 2018 at 8:33 am

      Awesome!

      Reply
  44. Sara Jennings says

    November 20, 2018 at 1:43 pm

    I make this meal about once a week! Just wanted to finally comment to let you know how much we love it!! I usually serve with some roasted sweet potatoes on the side! Thanks for a great recipe!!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 28, 2018 at 7:47 pm

      Awwwwwe. We’re so happy to hear this recipe makes a weekly appearance on your menu! You are so welcome!

      Reply
  45. Karen ludlow says

    December 7, 2018 at 9:54 am

    Could this be made in the crockpot?

    Reply
    • Stacie Hassing says

      December 7, 2018 at 1:23 pm

      I’m not sure. I have never tried this recipe in a crock pot. I do like that sounds of that though and may have to create a recipe specifically for the crock-pot. Would love to know if you give it a try and thanks for the idea! 🙂

      Reply
  46. Sarah Merchant says

    December 19, 2018 at 5:46 pm

    Wow. Delicious. It was easy to make, and very yummy. I rarely bake carrots, and these were great. My cooking skills are not great, a few this was easy to prepare.

    ★★★★★

    Reply
    • Jessica Beacom says

      December 23, 2018 at 1:04 pm

      Hi Sarah,

      I’m so glad you loved this dish. Keep at it – you’re cooking skills will improve with time!

      Reply
  47. Maggie Cain says

    December 27, 2018 at 5:51 pm

    Vegetables took longer to cook than they should have, chicken was overdone (and cold, since I had to put the veggies back in the oven at 425), parchment prevented veggies from caramelizing, taste was so-so. This was one of my least successful Whole30 meals in a long time.

    ★★

    Reply
    • Stacie Hassing says

      December 27, 2018 at 5:58 pm

      Bummer! Sorry you didn’t care for this recipe.

      Reply
  48. Hillary says

    January 27, 2019 at 6:32 am

    How would this taste if I used a different set of veggies – Brussels, sweet potatoes, butternut squash…..

    Reply
    • Jessica Beacom says

      January 28, 2019 at 7:41 pm

      Hi Hilary,

      Those all sound like they’d be delicious! Just be sure to cut the harder veggies into smaller pieces or add the more tender ones later in the baking process so that everything cooks evenly. We’d love to know which veggies you try and how it turned out!

      Reply
  49. Mary says

    February 27, 2019 at 11:07 am

    I like that you marinate the chicken ahead of time. I do lots of sheet pan meals and sometime the chicken is dry. Thanks

    Reply
    • Jessica Beacom says

      February 27, 2019 at 2:03 pm

      Totally agree! These marinades are perfect for sheet pan meals.

      Reply
  50. Laura says

    April 7, 2019 at 5:48 pm

    I made this for dinner tonight. It was incredible! Defiantly will be making this again!!

    ★★★★★

    Reply
  51. Taylor Bement says

    January 26, 2020 at 10:47 am

    Where is the brown mustard in this recipe?. I see it in the list of ingredients but I don’t see it in the cooking directions.

    Reply
    • Stacie Hassing says

      January 26, 2020 at 11:47 am

      Just updated the directions. Thanks!

      Reply
  52. Mary says

    February 22, 2020 at 8:28 pm

    Fantastic and easy recipe! We loved the balsamic dressing so much we made a bottle to regularly put on other things. Thanks!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 24, 2020 at 4:44 pm

      I love that! So happy to hear your enjoyed this recipe. It’s one of my go-to’s!

      Reply
  53. Pauline Artifacet says

    March 6, 2020 at 8:51 am

    Why would I discard the marinade from the chicken? It is going to be thoroughly cooked just like the chicken when done.

    Reply
    • Jessica Beacom says

      March 9, 2020 at 3:20 pm

      You don’t have to discard it but adding more marinade the pan with the veggies causes the veggies to steam rather than roast.

      Reply
  54. Gina says

    March 8, 2020 at 9:12 am

    I’ve made this a couple times and enjoy it. When I make it I have to spread everything out I order for everything to brown and not just steam. Do you actually put everything on the sheet pan as packed in as you show? How do you get the food to brown and not just steam?

    Reply
    • Jessica Beacom says

      March 9, 2020 at 3:05 pm

      Hi Gina,

      We do put everything on the pan together. For this recipe, the veggies don’t brown as much as they do cook (or ‘steam’) because of the liquid from the tomatoes and the balsamic marinade. You could cook the meat and veggie separately, if you’d like, of you can try preheating the empty pan in the oven then carefully adding the ingredients to the hot pan so that everything gets a little jump start on the cooking process. I haven’t tried this method though I have recently seen it mentioned in a few cooking magazines like Eating Well and Clean Eating.

      Reply
  55. Tammi Malick says

    March 10, 2020 at 4:37 pm

    after being baked can this be frozen to pull out for future meals?

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:17 pm

      You know, I haven’t tried freezing this meal but I sure think you could. I would freeze it in individual containers. And you could reheat it from frozen or thaw it out and then reheat it. Either way should work. You’ll have to let us know if you give it a try!

      Reply
  56. Sharon says

    March 15, 2020 at 11:59 am

    Delish, easy and healthy. I’ll be putting the recipe in my “go to” pile.

    ★★★★★

    Reply
  57. Morgan K says

    May 1, 2020 at 5:55 am

    I really liked the old recipe! It had thyme in it didn’t it? Is there any way you could post the old one here as a response?

    Reply
    • Stacie Hassing says

      May 1, 2020 at 8:53 am

      Hi Morgan! Yes, this was an optional ingredient in the original recipe and when I re-tested the recipe, it really didn’t make much of a difference without the thyme so I removed it for one less ingredient. It was only 1 tsp. dried so by all means, feel free to add it. That was the ONLY change that was made. Enjoy!

      Reply
  58. Rebekah Clinton says

    May 11, 2020 at 3:18 am

    Delicious! I love a good gut health meal ! Even my 8yo enjoyed the flavour. I added extra vegies…. brussell sprouts, red cabbage and asparagus spears. Thank you! I will be making it again !

    ★★★★★

    Reply
  59. Christina Norris says

    September 2, 2020 at 8:24 am

    I have leftover cooked chicken I’d like to use in this recipe with the roasted veggies. Would it work to marinate it and add it in the last few minutes to the sheet pan with the vegetables?

    Reply
    • Jessica Beacom says

      September 7, 2020 at 1:02 pm

      That’s exactly what I would do. You want it on the pan just long enough to get heated through without becoming overcooked.

      Reply
  60. Shelby Herrmann says

    November 15, 2020 at 7:24 am

    Can you do with chicken breast instead of thigh? How would instructions change?

    Reply
    • Jessica Beacom says

      November 16, 2020 at 2:13 pm

      Yes, you can. The cooking time may increase a few minutes depending on how thick your chicken breasts are. A thermometer inserted into the thickest part of the chicken should read 165F when it is done.

      Reply

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