This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
You know I LOVE me some sheet pan meals and you guys this one definitely does not disappoint! I was inspired to make this from my maple balsamic and herb chicken recipe that my husband loves so much. And by loves, he’s OBSESSED. He requested it (again) the other night and I was feeling super lazy so I decided to chop up some peppers and onions, throw them on a pan with the chicken and drizzle it with this sauce. SO EASY. And very delicious.
This recipe literally only takes 20 minutes to make and the sauce tastes so good over the veggies. Feel free to use any veggies you’d like too! We were in the mood for some peppers and onions, but you could add broccoli, green beans, snap peas…really anything you’d like. There are no rules 😉 You should also add this recipe to your weekly meal prep rotation because the leftovers taste even better the next day!
This meal can easily be prepped the night before too. Simply chop up all your veggies and the chicken, make your sauce ahead of time as well and store everything in the fridge until you are ready to assemble. Then when you get home you can just throw everything onto your sheet pan and pop in the oven!
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Being on maternity leave, even though I’m home all day, has had me so busy with the baby so sheet pan meals have been a total lifesaver over the past several weeks! We usually keep a ton of chicken (or fish) and veggies on hand so prepping these meals at night when she falls asleep is really easy and I can just throw everything into the oven the next day!
More Sheet Pan Meals
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Chicken Fajitas
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
Hope you all enjoy these Sheet Pan Shrimp Fajitas! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Honey Balsamic Chicken and Veggies
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 3 bell peppers, red, orange, yellow, cut into chunks
- 1 medium onion, cut into chunks
- 1 Tbsp fresh basil, chopped
- Salt and pepper, to taste
For the sauce:
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with some cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ABSOLUTELY OBSESSED with this recipe!!!I’ve sent it to so many people, I could eat this every week
Aww thank you! I’m so glad you’ve enjoyed this! 🙂
I hadn’t realised that this was such a new recipe, I thought I’d just missed this one when I’d been perusing the site previously. I made this a couple of days ago and it is delicious! My peppers and onion were huge, and I had a little more chicken than the recipe stated, so I increased the sauce ingredients by 50% and gave it an extra five minutes in the oven. It came out lovely. Both me and my sister really enjoyed this! I’ve made a few of your recipes now Kelly and I always really enjoy them. Plus, since getting into the habit of meal prepping and using your recipes, I have lost around 30lb, so thank you very much! I will be sure to keep visiting your site x
So glad you enjoyed this Jessica and congratulations on your weight loss! 🙂
Could you make this with boneless chicken thighs? Cook time the same?
Yes you can! I would bake the thighs for about 25 to 30 min 🙂
Hi and thank you for the great recipe! Can you also put this in a slow cooker?
Thank you
Absolutely! I would suggest putting the chicken breasts in the crock pot whole over the peppers and onions and cooking on LOW for 5-6 hours or HIGH 3-4 hours 🙂