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)
Servings 6 Servings
- 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
- fresh basil (optional)
- veggies of choice
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!
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