One-Pan Balsamic Chicken Veggie Bake

Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight or meal prep recipe!

One pan, a cutting board, and a knife is all you need.

I love healthy meals that are quick and easy! This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need aside from the ingredients and an oven, is a pan, a cutting board, and a knife to prepare this meal. It’s truly one of my FAVORITE one-pan meals.

For an even easier weeknight meal, you can prep the ingredients up to the point of cooking by pre-chopping the veggies and making the marinade. This can be done 2-3 days in advance.

Big on flavor but short on ingredients.

We’re committed to sticking to our word by sharing recipes that are big on flavor and short on ingredients so you can spend less time in the kitchen and more time doing the things you love. This one-pan recipe is made with just 10 ingredients (not including the oil, salt and pepper) –  ingredients that can easily be found at grocery stores year round.

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A perfectly balanced meal containing a healthy source of proteins, fats and carbs! 

This recipe is Whole30-friendly, grain-free, gluten-free and dairy-free.

In addition to it being a perfect weeknight meal, it’s also great for weekend meal preps. I like to pre-portion out this recipe into five glass containers. This makes for an incredibly easy, reheat-and-eat meal throughout the week. Note: I typically try to eat these kinds of prepped meals within four days of cooking. Sometimes, I’ll stretch it to five but I make sure I reheat it to an appropriate temperature.

Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.

A bit about the recipe.

First step of the recipe is to marinate the chicken.

For more flavorful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prep and chop the veggies. You can even marinate the chicken longer if you wish – a few hours or overnight.

The key to one-pan recipes is to find a combination of ingredients that not only taste good together, but also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Below are a few pointers on to make that happen with this recipe.

• For more tender carrots, cut into skinny sticks. The carrots will take the longest to cook. So if you prefer cooked carrots to be very tender with little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
• Add the tomatoes 10 minutes into the baking time. Grape tomatoes have a quick cook time. So adding the tomatoes well into the baking time will help to avoid overcooked, mushy tomatoes.

Give this recipe a try and let us know what you think!

And if you love this recipe, you can try more of our favorite one-dish recipes here.

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