Chicken and Veggies

Herby-Balsamic Sheet Pan Chicken and Veggies

(serves 4)



  • 4 Chicken Breasts (I used thin sliced)
  • Really any vegetables you have lying around that will roast nicely.  I used:
    • a small bag of organic Rainbow Baby Carrots
    • 1 crown of Broccoli florets
    • About 1 cup of Cauliflower florets
    • 1 medium Onion, cut into about 1 inch pieces with layers separated
  • 2 cloves Garlic, minced
  • 3 Tbsp Balsamic Vinegar (separated into 1 Tbsp and 2 Tbsp)
  • Extra Virgin Olive Oil (EVOO)
  • Salt & Pepper (S & P)
  • 4 tsp chopped Basil (separated into 2 and 2)
  • 2 tsp chopped Parsley (separated into 1 and 1)



  1. Preheat oven to 450.  Prepare a cookie sheet pan by spraying with cooking spray (I prefer EVOO spray, which you can find at your local grocery store).
  2. Rinse and dry the chicken breasts well.  Place chicken on the sheet pan and season both sides with S & P.  Top with garlic, 1 Tbsp Balsamic, 1/2 Tbsp EVOO, 2 tsp Basil, and 1 tsp Parsley.  Allow to marinate while you prepare vegetables.
  3. In a large bowl, toss veggies with 2 Tbsp Balsamic, about 1 1/2 Tbsp EVOO, S & P, 2 tsp Basil, and 1 tsp Parsley.  Coat well.
  4. Spread vegetables onto sheet pan with chicken and bake for about 20 minutes, or until chicken reaches an internal temperature of 165.