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Per serving
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- 1
Marinate the chicken
In a large bowl, whisk together the olive oil, balsamic vinegar, lemon-pepper seasoning, and Italian seasoning. Pour half the marinade into a separate shallow dish. Cut the chicken breast into 1-inch pieces, add to the dish, and turn to coat. Cover and refrigerate overnight. Cover and refrigerate the remaining marinade separately for later.
- 2
Prep the pan and vegetables
Preheat the oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil. Slice the yellow summer squash, zucchini, and carrot. Spread the squash, zucchini, carrot, and grape tomatoes across the pan in a single layer.
- 3
Layer and bake
Drain the chicken and discard the used marinade. Arrange the chicken pieces on top of the vegetables, then pour the reserved marinade over everything. Bake until the chicken is no longer pink and the vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.
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Balsamic Chicken and Summer Vegetable Sheet-Pan Bake
Created by: MacroMeals
Ingredients
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tsp lemon-pepper seasoning
- 2 tsp Italian seasoning
- 2 lb chicken breast
- 2 yellow summer squash
- 2 zucchini
- 1 carrot
- 1 cup grape tomatoes
Instructions
- Marinate the chickenIn a large bowl, whisk together the olive oil, balsamic vinegar, lemon-pepper seasoning, and Italian seasoning. Pour half the marinade into a separate shallow dish. Cut the chicken breast into 1-inch pieces, add to the dish, and turn to coat. Cover and refrigerate overnight. Cover and refrigerate the remaining marinade separately for later.
- Prep the pan and vegetablesPreheat the oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil. Slice the yellow summer squash, zucchini, and carrot. Spread the squash, zucchini, carrot, and grape tomatoes across the pan in a single layer.
- Layer and bakeDrain the chicken and discard the used marinade. Arrange the chicken pieces on top of the vegetables, then pour the reserved marinade over everything. Bake until the chicken is no longer pink and the vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.