Vegan Balsamic Chicken

Sheet Pan Lemon Balsamic Chicken and Vegetables

A super simple and absolutely delicious sheet pan recipe that comes together in 35 minutes or less! Full of juicy, tender chicken and perfectly roasted vegetables that are tossed in a balsamic glaze. Great for meal prep, work and school lunches, or busy evenings.

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: servings
Calories: 474kcal

Ingredients:

• 4 slices bacon
• 1 lbs sweet potatoes, (peeled and cut into 1 1/2" chunks)
• 1 1/2 lbs boneless, skinless chicken breast, (cut into 1 1/2" cubes)
• 1 lb brussels sprouts, (trimmed and halved)
• 1 medium red onion, (cut into large chunks)
• 1 bell pepper, (cut into large chunks)
• 1 tbsp minced garlic
• 3 tbsp olive oil
• salt and pepper, (to taste)
• 1/4 tsp garlic powder
• 1 1/2 tbsp freshly chopped rosemary
• 1/4 cup balsamic glaze, (store bought)
• 1/2 lemon, (squeezed)
• 1 tbsp freshly chopped parsley

Instructions:

1. Preheat oven to 400 degrees F and line 1 (or 2 if needed) baking sheets with parchment paper. Set aside.
2. Place a large nonstick pan over medium heat. Once heated, cook the bacon for 4 minutes or so. It will continue cooking in the oven. Remove to a plate lined with paper towels.
3. Combine all vegetables into a large mixing bowl. You may need to work in batches. Toss with 2 tablespoons of olive oil, and add the rosemary, minced garlic, parsley, and salt and pepper (to taste). Mix to fully coat.
4. Layer the vegetables onto the sheet pan(s) in a single, even layer. To the same bowl, add the cubed chicken, 1 tablespoon of olive oil, garlic powder, and salt and pepper (to taste). Add the chicken to the sheet pan, keeping to a single layer.
5. Chop the bacon into small pieces and sprinkle it overtop of the chicken and vegetables. Squeeze half of a lemon overtop of the entire sheet pan.
6. OPTIONAL: Spray the tops of the chicken and vegetables with nonstick cooking spray. I do this for extra measure to prevent any drying while it roasts.
7. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature will read 165 degrees F) and the vegetables are fork-tender.
8. Remove from the oven, garnish with freshly chopped parsley, and drizzle with balsamic glaze.
9. This is also great with crumbled goat cheese!

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