RECIPE: Balsamic Chicken and Vegetable Sheet Pan Dinner

Updated: Mar 30, 2020


Prep Time: 20 mins

Total Time: 1 hour


Makes 4 servings

4 cups butternut squash, cubed

1 medium onion, cut into 1/8's

1 Tbs olive oil

6 stems broccolini 1/2 pound

1  1/2 lb boneless skinless breasts, cut into strips

1 Tbs olive oil

1/4 cup balsamic vinegar

1 Tbs maple syrup

1 clove garlic, minced

2 Tbs rosemary, fresh, chopped

2 tsp salt or to taste

1/2 tsp pepper



  1. Preheat oven to 425°F.

  2. Peel and cube squash into 1" cubes.

  3. Peel and slice onion into 1/4's and then again to create 1/8 wedges.

  4. Wash and trim broccolini.

  5. Cut chicken breasts into strips.


  1. Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.

  2. Place on parchment lined sheet and roast in oven for about 20 minutes.

  3. Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, salt and pepper to a mason jar and shake vigorously. You can also whisk together.

  4. When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccolini to pan and drizzle chicken and all vegetables with glaze.

  5. Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.

  6. Serve immediately.

Note: This recipe is quite flexible, so feel free to experiment with other vegetables and proteins.


Recipe Source: Living Plate Rx, (Adapted from

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