Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (2024)

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ByKristi Haight Friday,January 18, 2019Wednesday,September 29, 2021 UpdatedWednesday,September 29, 2021

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Try this one pan balsamic chicken with roasted vegetables for your next dinner. So healthy and easy to make.

I’m usually a healthy eater (except for the occasional snack) so I’ve never really done a formal diet.

But…with the busy holidays, and life in general, the hubs and Ididn’t give much thought to what we were putting in our bellies. We knew we had to make some changes.

Luckily our daughter stepped inand asked us to join her on a Whole30 challenge.

Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (2)

I’m joining two of my blogging friends today to bring you healthy recipes that we like to serve to our families. Make sure you check them out at the end of the post.

Roger did this same diet last January and lost quite a bit of weight so I thought I’d do it with him this time.

I wanted to get back on track, and maybe lose a few pounds.

Anyway, Whole30 is about ditching the sugar, grains, dairy and legumes. Foods that can have a negative impact on your health.

There’s more to it, of course, but that’s a quick and easy description of what Whole30 is about.

We’ve been doing pretty good…making smoothies or egg “muffins”, for a quick easy breakfast, and eating salads for lunch.

Dinners have been a bit more challenging.

I needed ideas and since I’m all about easy, I knew that whatever I made had to be easy.

I found a few recipes that sounded good, but my first Whole30 dinner was adapted from a meal from my childhood.

Both my parents worked when we were kids so I was usually in charge of starting dinner.

One of the dinners that I used to make was baked chicken with potatoes.

Chicken legs, quartered white potatoes and salt and pepper. That’s it.

So easy and so delicious. That was the idea behind this dish.

I just added a twist with the balsamic, carrots and brussel sprouts.

Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (3)

A few things that I learned with this dish is that it tastes better when you let the chicken marinade for at least 30 minutes before you bake it.

Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (4)

I started by making the marinade first, then I added the chicken breasts and cut up all the veggies while the chicken was marinating.

Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (5)

Putting it all together is super simple.

The one thing I made sure I did was to keep the veggies and potatoes in a single layer in the baking pan. Just to be sure that everything cooked evenly.

I actually ended up taking the chicken breasts out of the pan after I shot this photo.

I knew that they would cook much faster than the veggies and potatoes, so I plated them and then added them back in the pan after the veggies cooked for 15 minutes.

Healthy and Easy One Pan Balsamic Chicken and Roasted Veggie Recipe (6)

More healthy recipes

skinny broccoli alfredo

kale blueberry smoothie

turmeric oven roasted cauliflower.

Yield: 3 servings

One Pan Balsamic Chicken and Roasted Vegetables

A healthy and easy one pan balsamic chicken with roasted veggies.

Prep Time25 minutes

Cook Time30 minutes

Total Time55 minutes

Ingredients

Balsamic Marinade

1 cup balsamic vinegar
3 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. mustard (no sugar added)
salt and pepper to taste

Chicken and Veggies

3 chicken breasts
1 pound brussel sprouts, halved
5 red potatoes, quartered
15 baby carrots, sliced

Instructions

Make balsamic marinade: In a baggie add balsamic vinegar, olive oil, garlic, mustard and salt and pepper.
Place trimmed chicken breasts in the baggie with the mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.
Preheat oven to 400 degrees F.
Place brussel sprouts, potatoes and carrots in a single layer in 13x9 baking sheet, leave room in the middle for chicken breasts (to be added later).
Remove chicken from baggie and place on plate.
Pour remaining balsamic marinade over potatoes and veggies. Toss to coat.
Place in oven for 15 minutes.
Remove and add chicken breasts to baking sheet in a single layer.
Bake for 15 more minutes until chicken is done (with an internal temp of at least 165F) and veggies and potatoes are tender.
Remove from oven and serve.

Notes

I used chicken breasts but you could also use chicken thighs. Adjust your cooking time accordingly.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 401Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 277mgCarbohydrates: 35gFiber: 7gSugar: 6gProtein: 44g