There's nothing like a good, easy sheet pan dinner recipe. Especially when it's this Honey Balsamic Chicken & Veggies recipe, which can also be made into a freezer meal! (Gluten-Free, Dairy-Free)
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Honey Balsamic Chicken & Veggies (Freezer Meal)

There's nothing like a good, easy sheet pan dinner recipe. Especially when it's this Honey Balsamic Chicken & Veggies recipe, which can also be made into a freezer meal! (Gluten-Free, Dairy-Free)
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Keyword Honey Balsamic Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 164kcal

Ingredients

  • 6 small chicken breasts
  • 1/3 cup balsamic vinegar
  • 1/4 cup honey
  • 1 1/2 Tbsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp turmeric (optional)
  • 1 tsp paprika
  • salt/pepper
  • fresh basil (optional)
  • veggies of choice

Instructions

  • Mix all of the ingredients together with the exception of the chicken breasts and veggies.
  • Place the sauce in a freezer bag and add the chicken breasts.
  • Refrigerate overnight (or at least 30 minutes before).
  • Preheat oven to 350 degrees.
  • Line a baking sheet with foil or parchment paper.
  • Add the chicken breasts to the baking sheet.
  • Cut the veggies and add to the sheet pan.
  • Drizzle the extra sauce over the chicken and veggies.
  • Bake for about 30 minutes (or until the chicken is fully cooked).
  • Serve and enjoy, pack up for lunch the next day, or freeze for later!

Notes

Tip: When working with turmeric, it's best to wash dishes right after using them so that they won't stain!
Carbs: 89  Fat: 6  Protein: 150