Sheet Pan Spicy Balsamic Roasted Chicken & Veggies
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: approx. 6 servings
This dinner is full of fiber-filled veggies and lean chicken, tossed in a spicy balsamic sauce and then baked on a sheet pan. Gluten free, paleo and clean eating!
  • 2½ lbs. boneless, skinless chicken breasts, cut into cubes
  • 6 Tbsp. balsamic vinegar (I like this brand)
  • 1½ Tbsp. hot chili sauce, like Sriracha
  • 1½ Tbsp. honey
  • 1½ tsp. minced ginger (I used this brand)
  • 1½ tsp. minced garlic
  • ½ tsp. black pepper
  • 2 heads fresh broccoli, cut into small florets
  • 1½ cup baby carrots
  • 2 bell peppers, any color
  • 1 red onion
  • ½ head cauliflower, cut into small florets
  1. Mix vinegar, chili sauce, honey, ginger, garlic and pepper in a small bowl. Pour about ¾ of the mixture inside a large resealable bag. Add chicken cubes and toss to coat. Can marinate in refrigerator for 1-5 hours or use right away.
  2. Preheat oven to 425ºF. Prep vegetables and place on a rimmed baking sheet. Pour remaining marinade over vegetables and toss to coat.
  3. Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Serve and enjoy!
This is a great recipe for meal prepping!
(Nutrition facts generated from, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.)
Nutrition Information
Serving size: about 1½ cups (about ⅙ of the sheet pan) Calories: 289 Fat: 5 g Saturated fat: 1 g Carbohydrates: 17 g Sugar: 11 g Sodium: 266 mg Fiber: 3 g Protein: 42 g
Recipe by Yummy Healthy Easy at