Description
Sheet Pan Balsamic Chicken and Veggies is a delicious and easy-to-make one-pan meal that combines tender balsamic-marinated chicken thighs with roasted chickpeas, broccoli, and tomatoes. A perfect balance of flavors and nutrients!
Ingredients
Units
Scale
Balsamic Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil or avocado oil
- 1 tsp honey or maple syrup (optional)
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sheet Pan Veggies:
- 1 can chickpeas, drained & rinsed (15 oz)
- 12 oz broccoli florets (cut large ones down into smaller florets)
- 8 oz cherry or grape tomatoes
- 1 tbsp olive oil or avocado oil
- Kosher salt & black pepper to taste
Optional Toppings:
- 10 large basil leaves, chiffonaded
- Balsamic glaze
Instructions
- Prepare Balsamic Chicken: Preheat oven to 400F. In a bowl, whisk balsamic vinegar, oil, honey, garlic, and seasonings. Add chicken thighs, coat, and marinate.
- Prepare Sheet Pan Veggies: On a baking sheet, combine chickpeas, broccoli, and tomatoes. Drizzle with oil, season, toss, and spread out.
- Cook: Nestle marinated chicken on the sheet. Pour remaining marinade over. Bake for 20 minutes, broil for 2-3 minutes if desired.
- Serve: Drizzle with balsamic glaze, sprinkle basil, and enjoy!
Notes
- Nutrition info does not include balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: Approximately 6g
- Sodium: Approximately 800mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 3.5g
- Unsaturated Fat: Approximately 14.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 7g
- Protein: Approximately 30g
- Cholesterol: Approximately 120mg
