One-pan Honey Balsamic Chicken & Veggies

This Sheet Pan Honey Balsamic Chicken and Veggies makes the reliable weeknight dinner that is lighter, satisfying and easily made all on one pan in under 30 minutes! Reliable recipe for your Sunday meal prep too!

You know A cook LOVE me some sheet pan meals and you guys this one definitely does not disappoint! And by loves, he's OBSESSED. He requested it (again) the other night and A cook was feeling super lazy so A cook decided to chop up some peppers and onions, throw them on a pan with the chic

This recipe literally only takes 20 minutes to make and the sauce tastes worth making over the veggies. Feel free to use any veggies you'd like too! We were in the mood for some peppers and onions, but you could add broccoli, green beans, snap peas…really anything you'd like. There are no rules 😉 You should also add this recipe to your weekly meal prep rotation because the leftover

What goes in

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 3 bell peppers, red, orange, yellow, cut into chunks
• 1 medium onion, cut into chunks
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced

How it comes together

1. Preheat oven to 400 degrees F.
2. To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on a moderate burner and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
3. 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 oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
4. Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy