Balsamic Chicken and Veggies – Sadikfitness

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Balsamic Chicken and Veggies

Balsamic Chicken and Veggies

Serving Size: 6


  • 2 lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
  • 1 head of broccoli, chopped into pieces (about 4 cups)
  • 3 medium carrots, peeled and cut into skinny sticks 
  • 2 cups mushrooms, halved if large
  • 1 small red onion, diced
  • ½ cup cherry or grape tomatoes
  • ⅓ cup balsamic vinegar 
  • ¼ cup avocado oil
  • 4 garlic cloves, finely minced
  • 3-4 teaspoon fresh basil, finely chopped + additional for topping
  • 1 tsp. fresh thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper


  1. Preheat oven to 400℉. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag with about ⅓ cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
  6. Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!
Nutrition Facts


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