Easy One Pan Chicken and Veggies Bake!

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Cut the mushrooms in halves.

Cut bell peppers into medium-sized pieces.

Slice the zucchini.

Cube the eggplant.

Cut Brussels sprouts in half.

Chop the red onion into medium pieces.

Cut the chicken breasts into medium cubes.

Line a large baking tray with foil.

Place the cubed chicken on the tray.

Season the chicken with salt and pepper on both sides.

Spread the vegetables (except cherry tomatoes) around the chicken.

Season vegetables with salt and pepper.

Drizzle olive oil over everything.

Preheat your oven to 400°F (200°C).

In a small bowl, combine balsamic vinegar, maple syrup or honey, Dijon mustard, Italian seasoning, and minced garlic. Mix well.

Brush half of the balsamic glaze over the chicken.

Drizzle a little glaze over the vegetables.

Reserve the rest of the glaze for later.

Roast in the oven at 400°F for 15 minutes.

Remove tray from oven and add cherry tomatoes.

Roast for another 10 minutes.

Take it out again and brush the remaining glaze over the chicken and veggies.

Sprinkle with chopped basil (optional).

Set oven to Broil and cook for 5 more minutes, until slightly caramelized and golden.

Remove from oven and serve warm with your favorite side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens