Sheet Pan Balsamic Chicken

 
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If you’ve been on the nutrition train for long, you know meal prepping is important to staying on track. Especially if you’re following a healing diet. We know…. SO. MUCH. PREPPING.

Sheet Pan Balsamic Chicken 1.jpg

I love using tricks like these! Sheet pan meals make for easy prep in large portions, so it’s simple to get multiple meals from one prep. And, I also love boneless chicken thighs for this… they stay moist easily, they’re full of flavor and as luck would have it, they also tend to be the least expensive portion of chicken I’ve found locally!

Speaking of local…when possible, I always go for locally-sourced foods (including meat and poultry). If that isn’t available to you, opt for the pasture-raised chicken option at your local grocer!

Yield: Approx. 6
Author:

Sheet Pan Balsamic Chicken

prep time: 20 Mcook time: 30 Mtotal time: 50 M
Savory chicken, sweet balsamic and roasted veggies round out this delicious and simple meal prep recipe!

ingredients:

  • 1 medium sweet potato slices, 1/4” thick
  • 1/4 purple onion, chopped into 1” slices
  • 3 carrots, cut into thirds
  • 1 small head broccoli
  • 2 tbsp olive oil
  • 2 tsp sea salt, divided
  • 1 tsp dried parsley
  • 2 tsp garlic powder, divided
  • 6 boneless chicken thighs
  • 1 cup balsamic vinegar
  • 1 tbsp honey
  • 5-6 sprigs rosemary, divided

instructions:

How to cook Sheet Pan Balsamic Chicken

  1. Cover two sheet pans with parchment paper.
  2. Preheat oven to 400 degrees.
  3. In a medium pot, combine the balsamic balsamic vinegar, honey, 1 sprig of rosemary and 1 tsp of the garlic powder. Bring to a boil them reduce heat. Continue simmering until it thickens enough to stick to a spoon (about 20 minutes).
  4. While the balsamic reduction is cooking, wash and cut your veggies.
  5. Toss the veggies with the olive oil, 1 tsp sea salt, parsley and 1 tsp of garlic powder.
  6. Arrange the veggies on the pans, leaving room in the center for 3 thighs each.
  7. Sprinkle the chicken inside and out with 1 tsp sea salt.
  8. Baste both sides and inside of the chicken thighs in the balsamic reduction and place them on the sheet pans.
  9. Place the pans in the oven and bake for about 25-30 minutes, until chicken is done through. About halfway through cooking, baste the thighs with more balsamic reduction and add the remaining rosemary to sprigs atop the chicken and veggies.
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