Simple Sheet Pan Balsamic Chicken & Veggies
Love sharing recipes with y'all that are a hit in our home and so simple to make! When your youngest teenager says "mom this is so good" you know you need to share with everyone ASAP.
So set your oven to 400 degrees & grab these ingredients. You can also have the veggies and chicken sit in the balsamic sauce during the day and then throw it all on the sheet pan when you get home.
This will feed a family of five, so if there is less of you it will make great leftovers for your lunch:
I used 4 bags of the cauliflower & broccoli bags from Trader Joes. Saves time but it would be less expensive to buy two heads of broccoli and 1 head of cauliflower.
I purchased 2 packages of the Trader Joes organic chicken breast and legs.
Ingredients & measurements for balsamic sauce:
1 cup of avocado oil
1/2 cup of balsamic vinegar (sulfate free)
2 tablespoons of coconut aminos
2 tablespoons of Dijon mustard
2 tablespoons of rosemary garlic or Italian seasoning
2 teaspoons of garlic powder
1/2 teaspoon of pink himalayan salt
In a bowl whisk all these ingredients together. Place the veggies in large zippered baggies and use half the balsamic sauce to coat the veggies. Shake the sauce and the veggies in the bag until they are all coated. Place the veggies over parchment paper and bake for 20 minutes.
Now coat all the chicken with the remaining sauce. Place the large chicken breast on parchment paper and begin cooking, these should take 40 minutes to bake all the way through.
After the veggies have cooked for twenty minutes place the chicken drums on top of the veggies and continue cooking for an additional twenty minutes.
Then place the pan with the veggies and chicken legs under the broiler for 3-5 minutes if you like a more crispy texture to your chicken and veggies.
The flavor will have your children devouring their veggies. I was thinking I want to try this sauce on brussels sprouts next.
I hope you enjoy this recipe as much as we did!