Sheet Pan Dijon Balsamic Chicken & Veggies

Sheet Pan Dijon Balsamic Chicken & Veggies

Transform307 Personal Training Recipes

Sheet Pan Dijon Balsamic Chicken and Veggies. By Chris Hamann.


  • 1/4 Cup balsamic vinegar 
  • 4 Tablespoons avocado oil
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon pure maple syrup
  • 3 Cloves garlic, chopped
  • 2 Tsp each chopped fresh thyme & fresh rosemary
  • 1 Tsp hot sauce
  • Combine all in small sauce pan.
  • Bring to gentle boil.
  • Simmer for 2 minutes.
  • Pour 1/2 into a large tupperware or zip lock bag.
  • Add 4 boneless chicken breasts.
  • Let marinate in the refrigerator for at least 1 hour or up to 8 hours.

When ready to cook. Preheat oven to 350. Line rimmed baking sheet with parchment paper.  

Add to pan:

  • 2 cups sliced carrots 
  • 2 cups broccoli florets 
  • 1/2 sliced onion

Remove chicken from marinade. Place around veggies on pan. Bake 25-30 minutes until chicken is done. (Thermometer inserted into meat reads 165)

Meanwhile. Bring reserved marinade to a boil over low heat in small sauce pan. Simmer for 5-10 minutes or until thick. Drizzle over cooked veggies and chicken before serving.

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