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Sheet Pan Balsamic Chicken and Vegetables Recipe

A fuss-free one-pan vegan meal featuring roasted vegetables and plant-based chicken, all glazed with a sassy balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups vegan chicken-style strips store-bought or homemade
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 zucchini sliced
  • 1 red onion cut into wedges
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Preheat your oven to 400°F (because this dish deserves heat and respect).
  2. Line a sheet pan with parchment paper so nothing sticks—not your food or your feelings.
  3. Toss veggies and vegan chicken strips in a large bowl with olive oil, balsamic vinegar, and seasonings.
  4. Spread everything evenly on the pan like you're arranging veggies for a Pinterest post.
  5. Roast for 25 minutes, flipping once halfway through for that golden, caramelized edge.
  6. Remove, admire your work, garnish with parsley, and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 11g
  • Saturated Fat: 1.5g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 21g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 120%
  • Iron: 18%
  • Vitamin A: 35%
  • Calcium: 10%
  • Folate: 20%

Additional Notes/Tips to Enhance Flavor

  • Swap in sweet potatoes or Brussels sprouts if you’re feeling adventurous.
  • Add a drizzle of maple syrup to the glaze if you like it sweet and sassy.
  • Use smoked paprika for an extra flavor punch.
  • Don't crowd the pan or you'll steam the veggies—this isn’t a sauna.
  • Serve over quinoa, rice, or just eat it straight from the pan—judgment-free.