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