Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 150g of chicken breast
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil
- Salt to taste
- Pepper to taste
- 100g of mixed bell peppers, chopped
- 100g of zucchini, sliced
- 50g of cherry tomatoes, halved
- 1 teaspoon of dried Italian herbs
Kitchen Tools Needed:
- Sheet Pan
- Knife
- Cutting Board
- Mixing Bowl
Instructions:
- Preheat the oven to 200°C (400°F).
- In a mixing bowl, combine the chicken breast, balsamic vinegar, olive oil, salt, pepper, and dried Italian herbs. Toss to coat the chicken evenly.
- On a sheet pan, arrange the marinated chicken in the center and spread the chopped bell peppers, zucchini, and cherry tomatoes around it.
- Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your delicious Sheet Pan Balsamic Chicken with Roasted Vegetables.
Macros:
- Total Calories: 300kcal
- Carbs: 15g
- Proteins: 35g
- Fats: 12g
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