1 lb boneless skinless chicken breasts, cut into 1 in. pieces
3 bell peppers (red, orange, yellow), cut into chunks
1 medium onion, cut into chunks
1 T. fresh basil, chopped
Salt and Pepper, to taste
For the sauce-
1/4 c. Balsamic Vinegar
2 T. honey
1 T. Dijon mustard
2 cloves garlic, minced
Instructions
Preheat oven to 400 degrees F.
To make sauce- In a small saucepan, heat balsamic
vinegar, honey, Dijon mustard and garlic on medium
heat and bring to a boil. Turn down heat and allow
sauce to simmer, whisking occasionally, until sauce
is thick and bubbly. Remove from heat.
Spread chicken and chopped veggies on a baking
sheet sprayed with some cooking spray and season
with salt and pepper. Drizzle half the sauce over
the chicken and veggies (reserving the other half
for later) and toss to combine. Bake in the over
for about 20 minutes, tossing halfway through, and
continue cooking until veggies are tender and
chicken is cooked through.
Drizzle remaining sauce over top and sprinkle with
fresh basil. Enjoy.
Serving
Suggestions
4 servings
Originally Submitted
9/1/2021
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