Sheet Pan Spicy Balsamic Roasted Chicken Dinner
Gluten Free Living – 2017
I made this Sheet Pan Spicy Balsamic Roasted Chicken Dinner a few weeks ago and it was terrific. I love trying out new recipes, and those that taste really well are always something to brag about. This chicken dinner is chocked full of fresh veggies: broccoli, cauliflower, asparagus, baby carrots, red onions and bell peppers. The chicken is marinated in a spicy balsamic sauce and added to the sheet pan before baking. It’s so easy. I love dinners like this.
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Many times I make dinners like this for company. But as it happened, I was wanting something along the healthy side just for a family dinner. As I was scrolling through my saved Pinterest pins, I came across this recipe and decided to give it a try. The only signifiant change I made to the recipe was to add asparagus and use half boneless chicken thighs.
It turned out so tasty. Whenever I make recipes using Sriracha sauce or spicy recipes, I do so with a little trepidation. No one wants to spend a lot of money on ingredients and have to throw it out! But as I sampled the marinade for this recipe I thought it was delicious. I didn’t actually marinate the chicken any longer than it took to cut up the veggies, but it still provided enough flavor for the dish that was quite satisfying.
If your looking for an easy one-dish meal (or sheet pan in this case), this is a great dinner idea when you have time to chop veggies but not time to keep fiddling with stuff on the stove. After preparing everything you just pop it in the oven. There’s no extra basting or adding things at different times during the process. It’s pretty simple and easy to prepare. Plus, it really tastes wonderful. So you get your veggies and they taste great too!
This is the perfect recipe to make if you’re trying to eat healthy and lose a little weight at the same time. It’s also gluten free and dairy free for those who can’t eat those foods. Give Sheet Pan Spicy Balsamic Roast Chicken Dinner a try and spice up your life a little bit. This is one recipe you’ll go back to over and over again. And, it’s a delicious way to eat up extra garden produce too.
Sheet Pan Spicy Balsamic Roasted Chicken Dinner is a terrific recipe for family dinners.
This easy chicken dinner is healthy, low calorie, gluten & dairy free.
The spicy balsamic sauce used in this recipe is marvelous.
Here’s what I did.
I used these ingredients. I used part boneless chicken thighs and part boneless chicken breasts.
Combine marinade ingredients.
Measure 3/4 of the marinade and pour into a large zip lock bag. Add chicken. Marinade up to 5 hours if desired.
Meanwhile, prepare veggies. Line a sheet pan with parchment paper. Spray parchment paper with olive oil cooking spray. Add broccoli and cauliflower florets, baby carrots, bell peppers, red onion and asparagus and spread around on the cookie sheet.
Add marinated chicken. Drizzle remaining 1/4 of the marinade over top of the veggies.
Bake at 400 degrees for 30-45 minutes or until chicken and veggies test done.
We loved the taste of this chicken and veggie dish.
Making Sheet Pan Spicy Balsamic Roasted Chicken Dinner is a great way to get your kids to eat their veggies!
Here’s the recipe.
SHEET PAN SPICY BALSAMIC ROASTED CHICKEN DINNER
(Recipe adapted from Yummy-Healthy-Easy.)
Sheet Pan Spicy Balsamic Roasted Chicken Dinner
Equipment
- 1 18×26" cookie sheet pan
- 1 sharp knife to cut vegetables
- 1 mixing bowl to mix balsamic sauce
- measuring cups
- measuring spoons
- 1 parchment paper
- 1 gallon sized zip lock bag
Ingredients
- 3 chicken thighs boneless, skinless
- 3 chicken breasts boneless, skinless (about 2 1/2 lbs. total meat)
- 6 tbsp. balsamic vinegar
- 1 1/2 tbsp. Sriracha hot chili sauce
- 1 1/2 tbsp. honey
- 1 1/2 tsp. fresh ginger minced
- 1 1/2 tsp. garlic cloves finely minced
- 1/2 tsp. ground black pepper
- 1 head broccoli broken into florets
- 1/2 head cauliflower broken into florets
- 1 bunch asparagus (use only the top four to five inches of the asparagus; discard stalks)
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1/2 red onion chopped
- 1 1/2 cups baby carrots
Instructions
- Preheat oven to 400°(unless you are going to marinate the chicken).
- Line a large cookie sheet with sides with parchment paper.
- Spray with olive oil cooking spray.
- Set aside.
- Stir together the vinegar, Sriracha, honey, ginger, garlic, and pepper.
- Measure about three-quarters of the mixture and pour into a zip-lock bag.
- Add chicken and zip lock the bag.
- Coat chicken well.
- Use immediately, or marinate up to 5 hours if desired.
- Place veggies on cookie sheet.
- Drizzle with remaining balsamic vinegar mixture and toss to coat.
- Spread marinated chicken pieces into the cookie sheet.
- Drizzle any remaining marinade over top of chicken and veggies.
- Place in preheated oven and bake about 30-45 minutes until chicken and veggies are cooked through.
Notes
Nutrition
Sheet Pan Spicy Balsamic Roasted Chicken Dinner
Ingredients
- 2 1/2 lbs. boneless, skinless chicken breasts cubed (I used half boneless thighs and half chicken breasts)
- 6 tbsp. balsamic vinegar
- 1 1/2 tbsp. Sriracha hot chili sauce
- 1 1/2 tbsp. honey
- 1 1/2 tsp. fresh ginger minced
- 1 1/2 tsp. garlic finely minced
- 1/2 tsp. black pepper
- 1 head broccoli broken into florets
- 1/3 to 1/2 head cauliflower broken into florets
- 1 bunch asparagus cut the top four-to-five inches off and discard remaining stalks
- 1 red bell pepper seeded, chopped
- 1 yellow bell pepper seeded, chopped
- 1/2 red onion chopped
- 1 1/2 cups baby carrots
Instructions
- Preheat oven to 400° (unless you are going to marinate the chicken).
- Line a large cookie sheet with sides with parchment paper.
- Spray with olive oil cooking spray.
- Set aside.
- Stir together the vinegar, Sriracha, honey, ginger, garlic, and pepper.
- Measure about three-quarters of the mixture and pour into a zip-lock bag.
- Add chicken and zip lock on bag.
- Coat chicken well.
- Use immediately, or marinate up to 5 hours if desired.
- Place veggies on cookie sheet.
- Drizzle with remaining balsamic vinegar mixture and toss to coat.
- Spread marinated chicken pieces into the cookie sheet.
- Drizzle any remaining marinade over top of chicken and veggies.
- Place in preheated oven and bake about 30-45 minutes until chicken and veggies are cooked through.
Notes
Recipe Adapted from Yummy-Healthy-Easy.
Nutrition
If you like easy weeknight dinners, this is a great recipe to try.
Sheet Pan Spicy Balsamic Roasted Chicken Dinner is a scrumptious recipe that’s an excellent choice for Easter, Mother’s Day or Father’s Day dinners. You have a meal in one dish!
You may also enjoy these delicious recipes!
Baked Italian Chicken and Potatoes with Herb Vinaigrette
Sheet Pan Spicy Balsamic Roasted Chicken Dinner
Ingredients
- 2 1/2 lbs. boneless, skinless chicken breasts cubed (I used half boneless thighs and half chicken breasts)
- 6 tbsp. balsamic vinegar
- 1 1/2 tbsp. Sriracha hot chili sauce
- 1 1/2 tbsp. honey
- 1 1/2 tsp. fresh ginger minced
- 1 1/2 tsp. garlic finely minced
- 1/2 tsp. black pepper
- 1 head broccoli broken into florets
- 1/3 to 1/2 head cauliflower broken into florets
- 1 bunch asparagus cut the top four-to-five inches off and discard remaining stalks
- 1 red bell pepper seeded, chopped
- 1 yellow bell pepper seeded, chopped
- 1/2 red onion chopped
- 1 1/2 cups baby carrots
Instructions
- Preheat oven to 400° (unless you are going to marinate the chicken).
- Line a large cookie sheet with sides with parchment paper.
- Spray with olive oil cooking spray.
- Set aside.
- Stir together the vinegar, Sriracha, honey, ginger, garlic, and pepper.
- Measure about three-quarters of the mixture and pour into a zip-lock bag.
- Add chicken and zip lock on bag.
- Coat chicken well.
- Use immediately, or marinate up to 5 hours if desired.
- Place veggies on cookie sheet.
- Drizzle with remaining balsamic vinegar mixture and toss to coat.
- Spread marinated chicken pieces into the cookie sheet.
- Drizzle any remaining marinade over top of chicken and veggies.
- Place in preheated oven and bake about 30-45 minutes until chicken and veggies are cooked through.