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.
Servings 4 servings
- 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!
Serving: 1serving | Calories: 474kcal | Carbohydrates: 43g | Protein: 44g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 435mg | Potassium: 1534mg | Fiber: 8g | Sugar: 11g | Vitamin A: 17945IU | Vitamin C: 146.9mg | Calcium: 97mg | Iron: 3.2mg