Sheet Pan Chicken and Vegetables
This Sheet Pan Balsamic Chicken and Vegetables is a gluten-free, low-carb flavor bomb that’s actually exciting to eat.
Equipment
- internal thermometer
Ingredients
For the balsamic marinade:
- 6 tbsp aged balsamic vinegar
- 1/2 cup avocado oil or olive oil
- 2 tsp Dijon mustard
- 4 tsp garlic paste or 4 cloves garlic, minced
- 4 tsp Italian seasoning blend
- 2 tsp fresh lemon juice
- 3 tbsp Parmesan cheese
- 1 tbsp Besti Brown Sweetener if sugar-free is not necessary use regular brown sugar
- Pinch pink salt
For the chicken and vegetables:
- 2 lbs boneless skinless chicken breasts, cut in half lengthwise into cutlets
- 2 crowns of broccoli cut into florets, chop large florets in half
- 2 large orange or yellow bell peppers chopped into 1-inch pieces
- 8 ounces brown mushrooms halved (or quartered if large)
- 1 cup cherry or grape tomatoes halved
- 3 tbsp olive oil
- 1/2 tsp organic garlic powder
- Fresh basil chopped for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Lightly grease a large baking sheet with olive oil or line with parchment paper/foil. Set aside.
- In a mixing bowl, whisk together the balsamic marinade ingredients.
- Transfer half the marinade to a large resealable bag and add the chicken.
- Toss to coat and place in the fridge to marinate for at least 30 minutes to overnight (the longer it marinates the better it tastes).
- Place broccoli, bell peppers, and mushrooms in a large bowl and toss with the remaining balsamic sauce. *SEE NOTES
- Arrange the vegetables on the prepared tray along with the cherry tomatoes, season with salt and pepper to taste. * SEE NOTES NOTES
- Roast the veggies for 10-15 minutes.
- Remove from the oven and use tongs to push the veggies aside to make room on the baking sheet for the chicken.
- Remove the chicken from the marinade (discard marinade) and place on the center of the baking sheet.
- Return to the oven and cook for another 10 to 15 minutes depending on the thickness of your chicken. Chicken is done when the internal temperature reaches 160 degrees F.
- Remove the baking sheet from the oven and tent with foil. Allow to rest for 10 minutes.
- Serve the chicken and veggies with the remaining Balsamic sauce. Top with freshly chopped parsley if desired.
- Great served over cauliflower rice, zucchini noodles, or low-carb pasta!
Notes
- Use your hands to massage the marinade into the broccoli if you really want it well coated with sauce.
- If you like your tomatoes less roasted, add them to the chicken. Otherwise, they are SUPER soft.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 447kcalCarbohydrates: 27gProtein: 61gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.03gCholesterol: 148mgSodium: 465mgPotassium: 2329mgFiber: 10gSugar: 13gVitamin A: 4167IUVitamin C: 358mgCalcium: 234mgIron: 4mg
Tried this recipe?Let us know how it was!