Sheet Pan Lemon Balsamic Chicken and Vegetables – if you’re looking for a super simple, healthy, and quick recipe for tonights dinner – then look no further! This delicious, easy recipe comes together on one sheet pan in 35 minutes or less. Full of flavor, perfect for meal prep and lunches, and guaranteed to be a hit at your dinner table.
Easy to prep and easy to clean up!
SHEET PAN LEMON BALSAMIC CHICKEN AND VEGETABLES
Tender, juicy chicken that is cooked to perfection.
This meal is perfect for those evenings that you’re looking for a break from thinking, from doing, and just relax after a meal. Minimal cleanup, easy to make, and the leftovers are great for packed lunches – which is an A+ meal in my book! Whatever makes life easier, right?
So for the days where life has proven to be too chaotic and all you want to do is order in your favorite take out — STOP. Yes, you could order an ooey gooey cheesy pizza, but remember you may wake up and regret that indulgence. Look for recipes like this to go to!
We have all been there. So meal prepping a healthy recipe like this Sheet Pan Lemon Balsamic Chicken and Vegetables truly helps put a stop to bad takeout habits. Sometimes. 😉
WHAT YOU NEED TO MAKE THIS
This delicious, one pan meal is loaded with all sorts of healthy goodies!
→ Brussels sprouts
→ Sweet potato chunks
→ Bell pepper
→ Red onion
→ Garlic, olive oil, and herbs
→ Boneless, skinless chicken breast
→ Balsamic glaze
Garnished with freshly chopped parsley and tossed (or drizzled) in a balsamic glaze.
HOW TO MAKE THIS SHEET PAN RECIPE
It’s truly as simple as slicing, chopping, seasoning, tossing, layering out, and baking.
Full recipe can be found in the recipe card below with the option to print it off! 🙂
- Start off by partially cooking the bacon in a large nonstick skillet. I prefer to have it partially cooked prior to adding it to the sheet pan as I like my bacon done well when it finally comes out of the oven. Not super crispy, crumbly. Sort of in between. It’s all up to your bacon preference on whether to partially cook it prior or not, though.
- Cook for approximately 4 minutes, remove from the pan to a plate lined with paper towels. Discard the bacon grease.
- While the bacon is cooking, prep the chicken and vegetables. Slice the chicken and sweet potatoes into 1 1/2 inch chunks.
- Trim the ends of the brussels sprouts, slicing them in half and removing any discolored, yellow or bad leaves.
- Slice the pepper and onion into large chunks.
- Toss or drizzle with olive oil and seasonings. Drizzle fresh lemon juice all over.
- Bake for 20-25 minutes. Garnish with a drizzle of balsamic glaze, freshly chopped parsley, and season with salt and pepper, taste.
Easy. Peasy. Lemon. Squeezy!
TOOLS USED TO MAKE THIS RECIPE:
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- Wilton Non-stick Baking Sheet – I have had this baking sheet since my husband and I got married almost 8 years ago and it has withstood the wear and tear of lots of baking! I use it for sheet pan meals, like this one, or baking cookies. Like my Chocolate Chip Pumpkin Pecan Cookies or my Pumpkin Cake Cookies. The only downside is that it doesn’t fit in my dishwasher! HA! Kidding.
- Reynolds Kitchen Cookie Baking Sheets/Parchment Paper – these are a bakers dream! I love how simple it is to pull the parchment sheet directly out of the box without having to measure or make sure you’re cutting the correct size.
- Jenaluca Herb Scissors – STOP hand chopping your herbs. Seriously! Once you try these scissors, you are going to wonder where they have been all your life. They make chopping fresh herbs so much easier and quicker! They are currently one of my favorite items in the kitchen while cooking.
MORE EASY, HEALTHY AND DELICIOUS RECIPES TO TRY:
- Easy One Pot White Chicken Chili – a traditional family favorite, but lightened up! This chili is loaded with chicken breast, white beans, corn, tomatoes, cheese, and lots of wonderful spices! This recipe can be made in under 30 minutes, making it the perfect weeknight dinner option.
- Simple Teriyaki Shrimp over Zucchini Noodles – this healthy recipe is made with a homemade teriyaki sauce and served over spiralized zucchini. Making for an incredibly delicious, easy, and low-carb dinner option that can be on your table in 30 minutes! Only 376 calories per large serving!
- Garlic Butter Steak and Potatoes – this is the quick, easy and beyond delicious recipe you have been looking for! Juicy, savory steak and potatoes seasoned with garlic and herbs and cooked in butter in one skillet. A delicious dinner has never been simpler!
- Roasted Red Pepper Rigatoni – is an easy-to-make, flavorful pasta dish that is going to knock your socks off! Made with a handful of ingredients and comes together in under 20 minutes. Creamy, savory-sweet red bell pepper sauce garnished with basil and parmesan cheese.
- Creamy Garlic Butter Loaded Mashed Cauliflower – a low-carb version of the loaded potatoes we all know and love. Super creamy and full of flavor. You won’t even know it’s cauliflower! The cauliflower mash is made with butter, minced garlic, greek yogurt, and cream cheese, and is topped with cheddar cheese, bacon, greek yogurt, and chives. It is the ultimate low-carb comfort food!
Sheet Pan Lemon Balsamic Chicken and Vegetables
A super simple and absolutely delicious sheet pan recipe that comes together in 35 minutes or less! Full of juicy, tender chicken and perfectly roasted vegetables that are tossed in a balsamic glaze. Great for meal prep, work and school lunches, or busy evenings.
- 4 slices bacon
- 1 lbs sweet potatoes, peeled and cut into 1 1/2" chunks
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1 1/2" cubes
- 1 lb brussels sprouts, trimmed and halved
- 1 medium red onion, cut into large chunks
- 1 bell pepper, cut into large chunks
- 1 tbsp minced garlic
- 3 tbsp olive oil
- salt and pepper, to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp freshly chopped rosemary
- 1/4 cup balsamic glaze, store bought
- 1/2 lemon, squeezed
- 1 tbsp freshly chopped parsley
Preheat oven to 400 degrees F and line 1 (or 2 if needed) baking sheets with parchment paper. Set aside.
Place a large nonstick pan over medium heat. Once heated, cook the bacon for 4 minutes or so. It will continue cooking in the oven. Remove to a plate lined with paper towels.
Combine all vegetables into a large mixing bowl. You may need to work in batches. Toss with 2 tablespoons of olive oil, and add the rosemary, minced garlic, parsley, and salt and pepper (to taste). Mix to fully coat.
Layer the vegetables onto the sheet pan(s) in a single, even layer. To the same bowl, add the cubed chicken, 1 tablespoon of olive oil, garlic powder, and salt and pepper (to taste). Add the chicken to the sheet pan, keeping to a single layer.
Chop the bacon into small pieces and sprinkle it overtop of the chicken and vegetables. Squeeze half of a lemon overtop of the entire sheet pan.
OPTIONAL: Spray the tops of the chicken and vegetables with nonstick cooking spray. I do this for extra measure to prevent any drying while it roasts.
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature will read 165 degrees F) and the vegetables are fork-tender.
Remove from the oven, garnish with freshly chopped parsley, and drizzle with balsamic glaze.
This is also great with crumbled goat cheese!