Balsamic Chicken Vegetable Sheet Pan Dinner
Prep Time 20 mins
Total Time 1 hr
Meal Type Lunch,Dinner
Servings 4
Ingredients
- 4 cups butternut squash, cubed
- 1 medium onion, cut into 1/8’s
- 4 cups broccoli, florets
- 1 lb green beans, trimmed
- 1 1/2 lb boneless skinless breasts, cut into strips
- 1 clove garlic, minced
- 2 Tbs olive oil
- 1/4 cup balsamic vinegar
- 1 Tbs maple syrup
- 2 Tbs rosemary, fresh, chopped
- salt, to taste or to taste
- black pepper, to taste
Directions
Prep
- Preheat oven to 425°F.
- Peel and cube squash into 1″ cubes.
- Peel and slice onion into 1/4’s and then again to create 1/8 wedges.
- Chop broccoli into florets and trim green beans.
- Cut chicken breasts into strips.
- Mince garlic.
Make
- Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.
- Place on parchment lined sheet and roast in oven for about 20 minutes.
- Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, 1 tablespoon oil, salt, and pepper to a mason jar and shake vigorously. You can also whisk together.
- When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccoli and green beans to pan and drizzle chicken and all vegetables with glaze.
- Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.
- Serve immediately.
