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To make the Balsamic Chicken, you need: - 4 boneless, skinless chicken breasts - 1 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste These ingredients combine to create a sweet and tangy flavor that makes the chicken juicy and tasty. For the fall vegetables, I suggest using: - 2 cups Brussels sprouts, halved - 2 medium sweet potatoes, peeled and cubed - 1 red onion, cut into wedges - 1 bell pepper (any color), sliced These veggies not only add color but also bring a variety of textures. The Brussels sprouts get crispy, while the sweet potatoes become soft and sweet. You can enhance the dish with: - Fresh parsley, chopped, for garnish This adds a fresh touch and a pop of green. You can also try other seasonings like paprika or garlic powder for extra flavor. Start by making the balsamic marinade. In a small bowl, add 1 cup of balsamic vinegar. Then, mix in 2 tablespoons of honey and 2 tablespoons of olive oil. Next, add 3 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. Whisk all these ingredients together until they blend well. This marinade gives the chicken its rich flavor. Now, let’s marinate the chicken. Take 4 boneless, skinless chicken breasts and place them in a large mixing bowl. Pour half of the balsamic marinade over the chicken. Use your hands to toss the chicken, making sure it coats evenly. Set this aside to soak up the flavors while you prepare the vegetables. Marinating for at least 15 minutes helps the chicken taste great. Next, prepare the fall vegetables. In another large bowl, combine 2 cups of halved Brussels sprouts, 2 medium cubed sweet potatoes, 1 cut red onion, and 1 sliced bell pepper. Drizzle the remaining balsamic marinade over these veggies. Toss them gently to coat. This step ensures that each piece is flavorful. On a large sheet pan, arrange the marinated chicken in the center. Surround the chicken with the coated vegetables in a single layer. This way, everything cooks evenly and shares flavors. Preheat your oven to 425°F (220°C). Once ready, place the sheet pan in the oven. Bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender and caramelized. After baking, take the sheet pan out and let it rest for 5 minutes. This rest time helps keep the juices in. Finally, garnish with fresh chopped parsley before serving for a colorful touch. To make perfect chicken, start by using fresh, high-quality breasts. Marinate the chicken in a balsamic mix. This step adds flavor and keeps it juicy. Aim for at least 30 minutes of marinating. For best results, let it sit in the fridge. Cook it at 425°F (220°C) for 25-30 minutes. Use a meat thermometer to check if it reaches 165°F (75°C). When roasting vegetables, cut them into uniform sizes. This helps them cook evenly. Toss the veggies in the balsamic marinade, coating them well. Spread them out in a single layer on the sheet pan. Crowded veggies can steam instead of roast. Roast them alongside the chicken for rich flavors. Look for a nice caramelization on the edges for the best taste. Feel free to mix up the flavors! Add different herbs like oregano or basil. You can swap balsamic vinegar for apple cider vinegar for a tangy twist. Try different veggies, too! Carrots, zucchini, or cauliflower work well. For a spicy kick, add red pepper flakes. This dish is flexible, so have fun with it! {{image_2}} You can swap chicken for turkey if you want. Turkey breasts work well and cook similarly. Tofu is a great choice for a vegan option. Use firm tofu, cut it into cubes, and coat it in the same marinade. This will give you a tasty plant-based meal. Seasonal veggies can change the flavor of your dish. In spring, try asparagus and snap peas. Summer is perfect for zucchini and cherry tomatoes. In winter, root veggies like carrots and parsnips shine. The more you mix and match, the more exciting your sheet pan meal becomes. Pair your balsamic chicken with simple sides. A green salad adds freshness. Quinoa or rice can make it more filling. You could also serve some crusty bread to soak up the sauce. These sides will complete your meal and make it even more enjoyable. You can freeze leftovers of this dish. First, let it cool completely. Then, place the food in an airtight container or freezer bag. Make sure to remove as much air as possible. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Store the leftovers in the fridge. Use an airtight container for best results. They will stay fresh for up to four days. Reheat only what you plan to eat. This helps keep the food tasty and safe. To reheat, you can use an oven or a microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep it moist. Heat for about 15-20 minutes. If using a microwave, put a portion on a microwave-safe plate. Heat in short bursts until warm, stirring in between. Enjoy the great flavors again! Yes, you can prepare this dish in advance. Marinate the chicken and chop the veggies a day before. Store them in the fridge in separate containers. On the day you want to cook, just arrange everything on the sheet pan. This saves time and gives the chicken extra flavor. If you don’t have balsamic vinegar, try red wine vinegar or apple cider vinegar. Both add a nice tang. You can mix these with a bit of honey to mimic the sweetness of balsamic. This way, your dish stays tasty and exciting. Cooking chicken breasts at 425°F takes about 25-30 minutes. Use a meat thermometer to check the inside temperature. It should reach 165°F for safe eating. This method keeps the chicken juicy while the veggies roast perfectly around it. This blog post shared how to make a tasty balsamic chicken dish with veggies. We covered the key ingredients, like chicken and fall vegetables. I explained how to prepare the marinade and bake everything in one pan. Tips for cooking chicken and roasting veggies will help you get it just right. Remember, you can customize this meal with different proteins and veggies. Store leftovers safely and reheat them well. Now, you have the tools to create a great dish! Enjoy cooking and sharing this flavorful recipe!

Sheet-Pan Balsamic Chicken and Fall Vegetables

Delight your family with this delicious sheet-pan balsamic chicken and fall veggies recipe! Packed with flavor and perfect for busy weeknights, this meal combines tender chicken breasts with sweet potatoes, Brussels sprouts, and vibrant bell peppers. Discover how easy it is to create a wholesome dinner in just 45 minutes. Click through to explore the full recipe and bring warmth to your dinner table!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 cups Brussels sprouts, halved

2 medium sweet potatoes, peeled and cubed

1 red onion, cut into wedges

1 bell pepper (any color), sliced

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, thyme, rosemary, salt, and pepper until well combined.

      Place the chicken breasts in a large mixing bowl and pour half of the balsamic marinade over them. Toss to coat evenly, and set aside to marinate while preparing the vegetables.

        In another large bowl, combine the Brussels sprouts, sweet potatoes, red onion, and bell pepper. Drizzle the remaining balsamic marinade over the vegetables, and toss to coat.

          On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the coated vegetables in a single layer.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and slightly caramelized.

              Remove the sheet pan from the oven and let it rest for 5 minutes.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings