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.
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.
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.
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.
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.
- 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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One-Pan Balsamic Chicken Veggie Bake
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 5 servings 1x
- Category: One-dish Recipe | Whole30
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
- 3 tablespoons 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
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Combine balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make sauce.
- 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.
- Chop the veggies. **for more tender carrots, cut into skinny sticks.
- 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.
- Move veggies around to make space for the chicken. Place chicken on pan. Discard the marinade used for chicken.
- 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.
- 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.
- 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
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
sarah says
This looks so delicious- and I love the simplicity! I love roasted veggies, especially the tomatoes when they are just about to burst.
Stacie Hassing says
I agree! They’re the best.
Bethany @ athletic avocado says
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!
Stacie Hassing says
It’s so tasty – and you can always count on us for simple ingredient lists. Enjoy!
Melanie says
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.
★★★★★
Jessica Beacom says
Woohoooooo!! Thankfully you opened that email – your dinner sounds like it was delish!
Karen says
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!
★★★★★
Stacie Hassing says
Awesome! Do let us know how it turns out and if it’s family approved!
Karen says
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 ! ????
★★★★★
Stacie Hassing says
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!
Julie says
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.
Stacie Hassing says
Yes, asparagus will work great! Let us know how it turns out 🙂
Mechelle says
Can you use a light balsamic vinaigrette dressing instead?
Jessica Beacom says
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!
Rachel says
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!
Jessica Beacom says
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!
Jeremy says
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?
Jessica Beacom says
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!
Robin says
came across this recipe thought I give it a shot chicken marinating in the fridge now looking for more low sodium dishes
Stacie Hassing says
Awesome! Would love to hear how it turns out 🙂
Caroline says
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.
Jessica Beacom says
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!
Michelle says
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 🙂
Stacie Hassing says
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!
BB says
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!
★★★★★
Jessica Beacom says
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.
Cynthia says
Easy clean up! Delish and healthy! Can’t ask for more! Keep the recipes coming.
★★★★★
Jessica Beacom says
Hi Cynthia,
Glad you loved this recipe – one-pan recipes are definitely a favorite of mine too.
Ali says
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.
Jessica Beacom says
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.
Heather Messier says
Can I add kale to this recipe? I have a bunch that I need to use up!
Jessica Beacom says
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.
Carla says
Sounds delicious. Can I use green oinoins as well?
Jessica Beacom says
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.
Lacey says
Making this tonight!! The first night of our healthier eating diet
😛 I’m going to make it exactly like the recipe says.
★★★★★
Jessica Beacom says
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.
Rosebriars says
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.
Jessica Beacom says
That’s awesome! My mouth is watering just reading your description – crispy skin is the best 🙂 Thanks for sharing your recipe success!
Beth Rosen, MS, RD, CDN says
Great recipe, ladies! Even my picky one ate the broccoli 🙂
Jessica Beacom says
Wooohooooo! Now THAT’s a victory 🙂
Amanda Berger says
Can I use red potatoes in this?
Jessica Beacom says
Sure thing. I’d suggest cutting them into small chunks so they cook evenly.
Jennifer says
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?
Jessica Beacom says
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!
Lauren says
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.
★★★★★
Jessica Beacom says
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).
Ruth P says
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.
★★★★★
Jessica Beacom says
So glad you loved this! We know you’ll find other keepers here, too.
Home cook says
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!
★★★★★
Jessica Beacom says
Great idea! Thanks for sharing.
Reb L says
This looks really pretty but unfortunately no one in our house liked it. Too strong of a vinegar taste.
★
Jessica Beacom says
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.
Erin says
This looks great! Can’t wait to try it 🙂
Kathy G Ethridge says
I am looking for tested gluten free one pan recipes to cook on weekdays. Need a variety.
Natalie says
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?
Stacie Hassing says
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!
Jan Taylor says
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.
Stacie Hassing says
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.
Kim says
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.
Jessica Beacom says
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!
Kimberly says
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!
★★★★★
Stacie Hassing says
Thank you so much for the comment! It’s great to hear you’re entire fam enjoyed it!
Kathleen Cordier says
Excellent except chicken turned a little dry. Any suggestions? Thanks Kathleen
Jessica Beacom says
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.
Bern says
The brocoli turned out dry and brittle.
★★★
Stacie Hassing says
Sorry to hear that. Could be the amount of sauce compared to broccoli/veggies. A little extra sauce should do the trick 🙂
Sue says
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!
★★★★★
Jessica Beacom says
Hi Sue,
Thanks for sharing this! We’re so happy to hear it was liked by all.
Dawn Wood says
What if you only have dried basil? How much would you use?
Jessica Beacom says
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.
Jen says
We love this dish! It’s quick and easy and tastes great!
★★★★★
Stacie Hassing says
Soooo great to hear you enjoyed this recipe!!
Khuyen Huynh says
We tried cooking exactly as the recipe. The food taste so flavorful and delicious! Look forward to try more!!
★★★★★
Victoria says
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!
★★★★★
Jessica Beacom says
Hi Victoria,
So glad to hear this recipe has been a lifesaver for you and your friends. Thanks for sharing!
Anne says
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!!!
★★★★★
Jessica Beacom says
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!
Michelle Bunton says
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.
★★★★★
Tabetha says
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.
Jessica Beacom says
Thanks, Tabatha! This is so great to hear.
Lauren says
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!
Jessica Beacom says
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!
Lily says
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.
Stacie Hassing says
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.
Kari D. says
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).
Jessica Beacom says
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.
Kari D. says
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!
★★★★★
Jessica Beacom says
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
Judith Ryder says
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.
Stacie Hassing says
Awesome!
Sara Jennings says
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!!
★★★★★
Stacie Hassing says
Awwwwwe. We’re so happy to hear this recipe makes a weekly appearance on your menu! You are so welcome!
Karen ludlow says
Could this be made in the crockpot?
Stacie Hassing says
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! 🙂
Sarah Merchant says
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.
★★★★★
Jessica Beacom says
Hi Sarah,
I’m so glad you loved this dish. Keep at it – you’re cooking skills will improve with time!
Maggie Cain says
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.
★★
Stacie Hassing says
Bummer! Sorry you didn’t care for this recipe.
Hillary says
How would this taste if I used a different set of veggies – Brussels, sweet potatoes, butternut squash…..
Jessica Beacom says
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!
Mary says
I like that you marinate the chicken ahead of time. I do lots of sheet pan meals and sometime the chicken is dry. Thanks
Jessica Beacom says
Totally agree! These marinades are perfect for sheet pan meals.
Laura says
I made this for dinner tonight. It was incredible! Defiantly will be making this again!!
★★★★★
Taylor Bement says
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.
Stacie Hassing says
Just updated the directions. Thanks!
Mary says
Fantastic and easy recipe! We loved the balsamic dressing so much we made a bottle to regularly put on other things. Thanks!
★★★★★
Stacie Hassing says
I love that! So happy to hear your enjoyed this recipe. It’s one of my go-to’s!
Pauline Artifacet says
Why would I discard the marinade from the chicken? It is going to be thoroughly cooked just like the chicken when done.
Jessica Beacom says
You don’t have to discard it but adding more marinade the pan with the veggies causes the veggies to steam rather than roast.
Gina says
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?
Jessica Beacom says
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.
Tammi Malick says
after being baked can this be frozen to pull out for future meals?
Stacie Hassing says
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!
Sharon says
Delish, easy and healthy. I’ll be putting the recipe in my “go to” pile.
★★★★★
Morgan K says
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?
Stacie Hassing says
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!
Rebekah Clinton says
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 !
★★★★★
Christina Norris says
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?
Jessica Beacom says
That’s exactly what I would do. You want it on the pan just long enough to get heated through without becoming overcooked.
Shelby Herrmann says
Can you do with chicken breast instead of thigh? How would instructions change?
Jessica Beacom says
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.
Hoda says
Can I use frozen veggies
Stacie Hassing says
I’m not sure frozen veggies would work in this recipe. I’m thinking it would create too much liquid. However, if you give it a try, we would love to hear how it turns out.
Ashley says
Seriously one of the best dinners I’ve had in awhile. Sooooo yummy! Next time I’m going to do a whole extra pan of veggies because that marinade is magical.
Kimberly Schultz says
Made this last night and it was absolutely delicious! I changed up the veggies and used zucchini, onions, carrots, and mushrooms and had to split into two sheet-pans. So glad I’ve got leftovers!
★★★★★
Stacie Hassing says
Awesome! Love the addition of zucchini. Sound delicious! And yay for leftovers!
Sharon says
As I was reading through your instructions, drooling all the while, I decided to try this next week. However I want to check with you about the cooking time. You say to bake 10 minutes in a 400 degree oven before adding the tomatoes. Then an additional 5-10 minutes. Is 20 minutes enough time for the chicken to get done? I can see the veggies done at that time, but concerned about the chicken.
Jessica Beacom says
At 400F, the average chicken breast (1-inch thick) should be cooked through in 20 minutes. If your chicken breasts are very thick, I suggest placing them between two sheets of parchment paper or plastic wrap and pounding them with the flat side of a meat mallet (or a rolling pin) until they are about 1-inch thick.
Lance says
Looks Great.
Jessica Beacom says
Thanks, Lance! We hope you get a chance to give this recipe a try soon.
Lynn says
Great recipes!
Roxanne says
I am excited to try this! What is the best type of pan to use?
Jessica Beacom says
A large rimmed baking sheet that’s 11×17-inches works really well for these types of recipes.
Christina says
I was really looking forward to this but it did not turn out as I hoped. It was very vinegar heavy and no other tastes could come through as a result. Added cheese in an attempt to salvage it but had no luck.
★
Stacie Hassing says
Bummer – sorry you didn’t care for this recipe. It shouldn’t have that strong of a vinegar taste but now I’m wondering if not all vinegars are created equal. Hmmmmmm
I guess not all recipes are winners.