Balsamic Honey Chicken and Roasted Vegetables Sheet Pan Dinner


I love these quick and easy Sheet Pan Suppers that are all the rage right now. They are perfect for a weeknight meal when you don’t have a lot of time, but you don’t want to sacrifice nutrition or flavor, and with everything cooked on one Sheet pan, cleanup is a breeze! This particular dinner features chicken breast cutlets that have been marinated in a sweet and spicy balsamic and honey marinade, then roasted with veggies.


¼ cup Balsamic Vinegar
2 Tbs. Honey, Local – Raw preferred img_9968
¼ cup Olive Oil
4 cloves Garlic, minced
1 tsp. dried Thyme
½ tsp. dried Rosemary
½ tsp. Red Chili Flakes
½ tsp. Salt
¼ tsp. Fresh Cracked Pepper
1-1 ½ lbs. Chicken Breast Cutlets
1­-2 lbs. Red New Potatoes, quartered
1 pint Cherry Tomatoes
1 lb. whole Green Beans, trimmed


Preheat oven to 425⁰ F. In a medium bowl, combine the balsamic vinegar, honey, olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place the chicken breasts in zip lock plastic bag and pour half of the marinade over the top (reserving the other half). Seal and toss the chicken to evenly coat. Marinate at room temperature for 30 to 90 minutes. While the chicken marinates, line a sheet pan with parchment paper and place the potatoes and cherry tomatoes on the pan. Drizzle with olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven add the green beans, then toss all the veggies with the reserved marinade. Remove the marinated chicken breasts from the plastic bag, discard the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the veggies. Return the sheet pan to the oven. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165⁰ F. Allow the chicken to rest for 5 to ­10 minutes, then serve.



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