Sheet Pan Honey Balsamic Chicken And Vegetables

Two minutes is all it takes to make a Delicious honey balsamic marinade. Throw it together similar to some chicken in the morning, and come estate to sweet and flavorful meat ready for roasting something like a sheet pan gone an array of luminous vegetables. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Sheet Pan Honey Balsamic Chicken And Vegetables

• 6 tablespoons honey
• 4 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1 2 teaspoon dried thyme leaves
• 1 4 teaspoon cinnamon
• 1 1 2 pounds chicken breasts
• 1 1 2 teaspoons salt divided
• 1 1 2 pounds unclean vegetables choice considering broccoli cauliflower radio alarm peppers carrots zucchini etc
• 2 tablespoons olive oil
• black pepper

The Instruction of sheet pan honey balsamic chicken and vegetables

• place the honey balsamic vinegar dijon mustard dried thyme leaves and a pinch of cinnamon in a gallon sized zip top bag whisk the ingredients together in the bag to combine
• with a sharp knife cut the chicken breasts into 2x1 inch pieces season the chicken pieces with 1 tsp of salt and black pepper to taste
• place the chicken pieces in the zip top bag with the honey balsamic marinade seal the bag and gently shake until the chicken is evenly coated transfer the zip top bag in the refrigerator allow the chicken to marinate for at least 1 hour and up to 8 hours
• preheat the oven to 400u00b0f
• line an extra large baking sheet with parchment paper
• cut the vegetables into uniform pieces for vegetables like broccoli and cauliflower cut into 1 inch florets slice carrots 1 4 inch thick for zucchini and summer squash slice 1 2 inch thick cut bell peppers or onions into 1 inch strips halve brussels sprouts etc
• transfer the vegetables to the baking sheet drizzle the vegetables with the olive oil and season with 1 2 tsp of salt and black pepper to taste
• using cleans hands toss the vegetables on the sheet until they are evenly coated in oil
• roast the vegetables for 10 minutes on the middle rack of oven
• use a rubber spatula to push the vegetables away from the center of the sheet creating a space for the chicken
• remove the zip top bag of chicken from the refrigerator use a fork to transfer the pieces onto the center of the baking sheet reserving the excess marinade transfer the baking sheet back to the oven
• roast the chicken and vegetables for 15 20 minutes or until the chicken is cooked through the chickens internal temperature should read 165u00b0f and the vegetables are tender
• set a skillet over medium heat pour the reserved marinade into the skillet bring the marinade to a low boil stirring regularly for about 2 3 minutes until it begins to bubble and thicken remove the skillet from the heat
• check to see that dish is done remove from oven or add time as needed
• spoon the honey balsamic reduction over the chicken and vegetables and serve immediately

Nutritions of Sheet Pan Honey Balsamic Chicken And Vegetables

calories: nutritioninformation
carbohydrateContent: 550 calories
cholesterolContent: 45 grams
fatContent: 110 milligrams
fiberContent: 23 grams
proteinContent: 5 grams
saturatedFatContent: 40 grams
sodiumContent: 6 grams
sugarContent: 920 milligrams
: 32 grams

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