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 meal!
One pan, a cutting board, and a knife is all you need. You’re welcome!
We love healthy meals that our quick and easy! Who says eating healthy is hard or boring? 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 to prepare this meal, aside from the ingredients and an oven, is a pan, a cutting board, and a knife.
Big on flavor but short on ingredients.
We’re committed to sticking to our word by sharing with you recipes that are big on flavor and short on ingredients so that you can spend less time in the kitchen and more time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with just 10 ingredients (not including the oil, salt and pepper). Ingredients that can easily be found at most grocery stores year round.
A perfectly-balanced meal containing a healthy source of proteins, fats and carbs! Yeah!
This recipe is whole30-friendly, grain-free, gluten-free and dairy-free.One-Pan Balsamic Chicken Veggie Bake - a healthy, quick & easy weeknight meal. @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. If time is not in your favor, no worries, just follow the directions as written.
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. Here are a few pointers to make it happen with this One-Pan Balsamic Chicken Veggie Bake recipe:
For more tender carrots, cut into skinny sticks. With this recipe, the carrots will take the longest too cook. So if you prefer cooked carrots to be very tender with no 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.
- 1 ¼ 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**
- 2 cups button mushrooms, halved if large
- 1 small red onion, diced
- 1 cup cherry or grape tomatoes
- 1/4 cup balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves, finely minced
- 3 Tbsp. fresh basil, finely chopped + additional for topping
- 1 tsp. brown mustard
- ½ tsp sea salt
- ¼ tsp pepper
- 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-lock bag or glass container with about 1/2 of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
- Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks.
- Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated. Feel free to use your hand with this to really get the broccoli florets coated.
- Remove chicken from zip-lock bag or container, move veggies around to make spaces for the chicken. Place chicken on pan.
- 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. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure 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!
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!
Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
- 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
Are you a fan of one-pan recipes? If so, let us know in the comments below!
This post may contain affiliate links which won’t change your price but will share some commission.