Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 medium zucchini, sliced into half-moons
  • 0.5 large red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup balsamic vinegar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard

Instructions:

  1. In a small saucepan over medium heat, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard. Bring to a gentle simmer for 5-8 minutes until the liquid coats the back of a spoon.
  2. Preheat your oven to 200°C. Place the 1.5 lbs of chicken pieces, broccoli, bell pepper, zucchini, and red onion onto your sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with the oregano, salt, and pepper.
  3. Toss the ingredients directly on the pan to coat them evenly in the oil and spices. Spread them out into a single layer. Bake for 15 minutes until the chicken is nearly cooked and veggies start to soften.
  4. Remove the pan from the oven and pour about two thirds of the balsamic glaze over the chicken and veggies. Use a spatula to toss everything so it's well coated.
  5. Return the pan to the oven for another 5 minutes until the glaze is bubbly and the chicken hits 74°C.
  6. Let the pan sit for 3 minutes. Note: This allows the juices in the chicken to redistribute so it stays tender.
  7. Drizzle the remaining glaze over the top just before serving.
  8. Top with a pinch of fresh parsley or red pepper flakes if you want a little extra pop of color and heat.