Balsamic Chicken with Fall Vegetables Sheet Pan

$- 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 1 large sweet potato, cubed - 2 carrots, sliced - 1 red onion, cut into wedges - 1 cup baby bella mushrooms, halved Chicken breasts form the heart of this dish. They soak up all the flavors and stay juicy. Fall vegetables add color and taste. Brussels sprouts offer a nice crunch. Sweet potato brings sweetness and creaminess. Carrots add a pop of orange, while red onion gives a mild bite. Baby bella mushrooms add earthiness and depth. - 1/4 cup balsamic vinegar - 1/4 cup olive oil - 2 tablespoons honey The marinade is key to the flavor. Balsamic vinegar adds tang and sweetness. Olive oil keeps the chicken moist and helps it cook evenly. Honey balances the acidity. This mix makes every bite taste amazing. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 3 cloves garlic, minced - Salt and pepper to taste Herbs elevate the dish. Dried thyme adds warmth, while dried rosemary brings a fragrant touch. Minced garlic adds a nice kick. Salt and pepper enhance all the flavors. Together, they create a rich taste that makes this meal special. - Preheat your oven to 425°F (220°C). This high heat helps the chicken cook well. - Line a large baking sheet with parchment paper. This will make cleanup easy. - In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, thyme, rosemary, salt, and pepper. Mix until all ingredients blend well. - Place the chicken breasts in a large bowl. Pour half of the balsamic mixture over the chicken. Toss to coat each piece. Let it sit while you prepare the vegetables. - Chop the Brussels sprouts in half. Cube the sweet potato into bite-sized pieces. Slice the carrots and cut the red onion into wedges. Halve the baby bella mushrooms. - In the same bowl, add the chopped vegetables. Drizzle the rest of the balsamic mixture over them. Toss until all veggies are well coated. - Arrange the marinated chicken in the center of the prepared baking sheet. Spread the vegetables around the chicken in a single layer. - Roast in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). Stir the vegetables halfway through for even cooking. - After roasting, remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley before serving. To make the best balsamic chicken, you can adjust the flavors to suit your taste. Try adding more honey for sweetness or extra balsamic vinegar for tang. Don't be afraid to play around. Marination time is key. I suggest letting the chicken sit for at least 30 minutes. If you have time, marinate it for up to 2 hours. The longer it sits, the better the flavor. You can switch up the veggies in this recipe. Try adding butternut squash, parsnips, or even bell peppers. Each adds a unique taste and texture. If you want a different protein, you can use turkey or pork. Just adjust the cooking time based on the meat you choose. For a complete meal, serve this dish with a side of rice or quinoa. These grains soak up the delicious juices. You can also add a simple green salad to balance the meal. When presenting, arrange the chicken and veggies on a large platter. Garnish with fresh parsley for a pop of color. This makes it look as good as it tastes! {{image_2}} You can swap chicken for hearty vegetables. Use chickpeas or tofu for protein. Both options absorb the balsamic flavor well. This change makes the dish lighter but still tasty. You can enjoy the same warm spices and sweet glaze. Feel free to load up on more veggies. Try adding zucchini, bell peppers, or butternut squash. These vegetables add color and flavor while boosting health benefits. You could also mix in grains or legumes. Quinoa or farro works great as a base. They provide fiber and make the meal more filling. Enhance the dish with extra herbs and spices. Fresh basil or oregano can add a nice twist. You might also sprinkle some red pepper flakes for heat. Experiment with different balsamic types too. A fruity or aged balsamic vinegar can add depth. Mixing flavors keeps it fun and exciting! To keep your balsamic chicken fresh, store leftovers in the fridge. Place the chicken and veggies in an airtight container. They will stay good for about 3-4 days. If you have extra sauce, store it in a small jar. This helps keep flavors strong. When warming up your dish, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. You can also use the microwave. Heat in short bursts, stirring in between. This way, everything warms evenly. If you want to save some for later, freezing is great. First, let the dish cool completely. Then, place it in a freezer-safe container. Seal tightly to avoid freezer burn. You can freeze it for up to 3 months. To defrost, move it to the fridge overnight. Reheat as mentioned above. The cooking time for balsamic chicken is about 25 to 30 minutes. Preheat your oven to 425°F (220°C). Cook the chicken until it reaches an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and fully cooked. The vegetables will become tender and caramelized during this time, adding great flavor! For side dishes, you can serve: - Quinoa or rice for a grain option. - A fresh green salad for crunch. - Garlic bread to soak up the sauce. - Steamed broccoli for added veggies. These sides pair well with the savory flavors of the dish. Yes, you can use frozen vegetables! However, they may release extra moisture as they cook. This can make your dish a bit soggy. To avoid this, you can thaw them first and pat them dry. If you prefer not to thaw, just increase the cooking time. Check that all ingredients are cooked through and tender before serving. This blog post covered how to make a tasty balsamic chicken dish with fall vegetables. We explored key ingredients like chicken, balsamic vinegar, and herbs. You learned step-by-step instructions for marinating, roasting, and serving. There are helpful tips for variations and storing leftovers too. In making this dish, you can enjoy easy flavors and healthy choices. Cooking at home can be simple and fun. Enjoy your meals and get creative with your ingredients. Trust me; your taste buds will thank you!$

Balsamic Chicken with Fall Vegetables Sheet Pan

Get ready to savor the flavors of fall with this Balsamic Chicken with Autumn Harvest Veggies recipe! Juicy chicken breasts are roasted with a medley of Brussels sprouts, sweet potatoes, and colorful veggies, all drizzled in a delicious balsamic glaze. Perfect for a cozy dinner, this dish is easy to make and packed with nutrients. Click through to explore the full recipe and impress your family tonight! #BalsamicChicken #HealthyRecipes #FallCooking #EasyDinner

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Ingredients

4 boneless, skinless chicken breasts

2 cups Brussels sprouts, halved

1 large sweet potato, cubed

2 carrots, sliced

1 red onion, cut into wedges

1 cup baby bella mushrooms, halved

1/4 cup balsamic vinegar

1/4 cup olive oil

2 tablespoons honey

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, thyme, rosemary, salt, and pepper until combined.

In a large mixing bowl, place the chicken breasts and pour half of the balsamic mixture over them, tossing to coat. Let it marinate while you prepare the vegetables.

In the same large bowl, add the Brussels sprouts, sweet potato, carrots, red onion, and mushrooms. Drizzle the remaining balsamic mixture over the vegetables and toss to ensure they're well coated.

Arrange the marinated chicken breasts in the center of the prepared baking sheet and spread the vegetables around them in a single layer.

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized, stirring the vegetables halfway through.

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4