Balsamic Chicken and Asparagus Sheet Pan Meal

5 from 1 vote

This healthy chicken dinner is sweet and tart and the same time, with juicy tender meat and fresh seasonal flavors.

Prep Time15

Cook Time20

Marinating Time30

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Calories: 336kcal

Pre-heat oven to 425 degrees and prepare the marinade. Add the balsamic vinegar, olive oil, dijon mustard, honey, thyme, basil, parsely, salt, and pepper to a small bowl. Grate or mince one of the garlic cloves and add to the marinade. Whisk to combine.
Prepare the chicken by cutting the breasts into even pieces and trimming any fat. Place the chicken in container for marinating or a ziploc bag. Pour the marinade on top. Seal and place in the refrigerator for at least 30 minutes up to 8 hours.
Chop the asparagus into 1-inch pieces, thinly slice the onion, roughly chop the remaining garlic cloves, and slice the plums. Add all of the produce to a mixing bowl and pour an additional tablespoon of olive oil over them. Sprinkle with additional salt and pepper to taste, then stir or toss to coat. Arrange the produce in an even layer on a large sheet pan covered in parchment paper.
Take the chicken out of the refrigerator and nestle the breasts into the veggie layer around the sheet pan. Place a digital meat thermometer into the thickest part of one of the chicken breasts. Bake at 425 for 20-22 minutes or until the chicken reaches an internal temp of 165 and the veggies are nicely roasted.
Drizzle the bottled balsamic glaze to taste on individual portions.

Serve with cooked quinoa, rice, or a big green salad.