One-Pan Balsamic Chicken Veggie Bake #healthy #dietketo

One-Pan Balsamic Chicken Veggie Bake #healthy #dietketo

We adore solid suppers that our snappy and simple! Who says eating well is difficult or exhausting? This One-Pan Balsamic Chicken Veggie Bake is verification that eating well can be simple AND delectable! The best part is that tidy up is snappy with this formula since all you have to set up this feast, beside the fixings and a broiler, is a container, a cutting board, and a blade.

We're focused on adhering to our promise by offering to you plans that are enthusiastic about flavor and short on fixings with the goal that you can invest less energy in the kitchen and additional time doing the things you cherish. Our One-Pan Balsamic Chicken Veggie Bake is made with only 10 fixings (excluding the oil, salt and pepper). Fixings that can without much of a stretch be found all things considered supermarkets all year.

For increasingly tasty chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prepare and hack the veggies. You can even marinate the chicken longer on the off chance that you wish – a couple of hours or medium-term. In the event that time isn't to support you, no stresses, simply pursue the headings as composed.

One-Pan Balsamic Chicken Veggie Bake #healthy #dietketo

Also try our recipe : Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms #healthyrecipe #whole30


  • 1 ¼ lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
  • 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
  • 3–4 medium carrots, peeled and cut into skinny sticks**
  • 2 cups button mushrooms, halved if large
  • 1 small red onion, diced
  • 1/2 cup cherry or grape tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup avocado or olive oil
  • 4 garlic cloves, finely minced
  • 3–4 tbsp. fresh basil, finely chopped + additional for topping
  • 1 tsp. fresh thyme (1/2 tsp. dried) – optional
  • ½ tsp sea salt
  • ¼ tsp pepper


  1. Preheat oven to 400℉. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag or glass container with about 1/2 of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated. Feel free to use your hand with this to really get the broccoli florets coated.
  6. Remove chicken from zip-lock bag or container, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!

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