Balsamic Honey Sheet Pan Baked Chicken

Who doesn’t love a good sheet pan recipe? Eliminating the need to synchronize cooking times to varying dishes to have everything done and hot at the same time, sheet pans are a time saver in the kitchen. This Balsamic Honey Sheet Pan Baked Chicken is so simple and delicious! Now, before you get too excited, I will say, I did use one dish besides the pan to create this one -pan wonder. It was totally worth it to me though! And it was a winner for the men who ate it this evening, so that’s a plus. Healthy and got the thumbs up? That’s a winning chicken dish to me, especially when they talk about you making it again already.

Ingredients:

1 lb chicken breast cutlets

1/3 cup balsamic vinaigrette

2 tbsp + 2 tsp honey

1 + 1/2 tsp garlic powder

1 +1/2 tsp Herbs de Provence

Salt and pepper to taste

1 tomato, diced

2 cups green beans

Lemon juice

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Directions:

Preheat oven to 425 Degrees.

Line cookie sheet with aluminum foil.

Place chicken breast cutlets on the cookie sheet.

Season chicken breast with salt, pepper, garlic powder and Herbs de Provence.

Dice tomatoes and wash green beans.

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In a bowl, mix tomatoes and green beans together. Season with salt and pepper and mix together.

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Bake for 20 minutes, or until chicken juices run clear and to the desired doneness. Depending on the thickness of your chicken, you may need to adjust this time.

Serve with a side salad,  or we did angel hair pasta with garlic and olive oil tonight for a mix-up.

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Balsamic Honey Sheet Pan Baked Chicken

Delicious, healthy one pan chicken meal. 

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Kayla

Ingredients

• 1 lb chicken breast cutlets
• 1/3 cup balsamic vinaigrette
• 2 tbsp + 2 tsp honey
• 1 + 1/2 tsp garlic powder
• 1 + 1/2 tsp Herbs de Provence
• Salt and pepper to taste
• 1 tomato diced
• 2 cups green beans
• Lemon juice

Instructions

1. Preheat oven to 425 Degrees.
2. Line cookie sheet with aluminum foil.
3. Place chicken breast cutlets on the cookie sheet.
4. Season chicken breast with salt, pepper, garlic powder and Herbs de Provence.
5. Dice tomatoes and wash green beans.
6. In a bowl, mix tomatoes and green beans together. Season with salt and pepper and mix together.
7. Place tomatoes on top of chicken, add green beans and remaining tomatoes around the rest of the pan.
8. Bake for 20 minutes, or until chicken juices run clear and is to desired doneness.

9. Squeeze lemon juice over chicken and green beans.

10. Serve with side salad, angel hair pasta with garlic and olive oil, or more vegetables of your choosing.

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