Balsamic Chicken and Veggie Sheet Pan Dinner

Ingredients

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 Tbsp honey
• 4 cloves garlic, minced
• 1 small zucchini, stemmed, diced into 1/2-inch thick half moons
• 1 small yellow squash, stemmed, diced into 1/2-inch thick half moons
• 1 broccoli crown
• 1 orange bell pepper, stemmed, seeded and chopped into 1-inch pieces
• 1/2 medium red onion, diced into chunks
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
• 2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 1 1/2 cups grape tomatoes or cherry tomatoes
• 3 Tbsp chopped fresh parsley

Directions

1. Heat the oven to 400 degrees. Whisk the balsamic vinegar, olive oil, honey and garlic together in a bowl or liquid measuring cup.
2. Add the zucchini, squash, broccoli, bell pepper and red onion to a sheet pan. Place the chicken on top, pour the balsamic mixture over everything, and toss to combine.
3. Scatter the Italian seasoning, 1 tsp salt and 1/2 tsp pepper over the pan. Toss again until coated, then arrange everything in a single layer, nudging the chicken pieces apart so they are not piled on each other.
4. Roast for 10 minutes. Take the pan out of the oven, add the tomatoes, unless you prefer them fresh and uncooked, in which case save them for the end, and turn everything with a spatula.
5. Smooth the mixture back into an even layer. Put the pan back in the oven and roast for about 6 – 10 minutes more, until the thickest-looking chicken pieces reach 165 degrees on an instant-read thermometer.
6. Finish with parsley, add more salt to taste if you’d like, and serve right away.