Sheet Pan Spicy Balsamic Roasted Chicken Dinner

🧂 Ingredients

• 3 chicken thighs

  boneless, skinless
• 3 chicken breasts

  boneless, skinless (about 2 1/2 lbs. total meat)
• 6 tbsp. balsamic vinegar
• 1 1/2 tbsp. Sriracha hot chili sauce
• 1 1/2 tbsp. honey
• 1 1/2 tsp. fresh ginger

  minced
• 1 1/2 tsp. garlic cloves

  finely minced
• 1/2 tsp. ground black pepper
• 1 head broccoli

  broken into florets
• 1/2 head cauliflower

  broken into florets
• 1 bunch asparagus

  (use only the top four to five inches of the asparagus; discard stalks)
• 1 red bell pepper

  seeded and chopped
• 1 yellow bell pepper

  seeded and chopped
• 1/2 red onion

  chopped
• 1 1/2 cups baby carrots

Instructions

• 1 Preheat oven to 400°(unless you are going to marinate the chicken).
• 2 Line a large cookie sheet with sides with parchment paper.
• 3 Spray with olive oil cooking spray.
• 4 Set aside.
• 5 Stir together the vinegar, Sriracha, honey, ginger, garlic, and pepper.
• 6 Measure about three-quarters of the mixture and pour into a zip-lock bag.
• 7 Add chicken and zip lock the bag.
• 8 Coat chicken well.
• 9 Use immediately, or marinate up to 5 hours if desired.
• 10 Place veggies on cookie sheet.
• 11 Drizzle with remaining balsamic vinegar mixture and toss to coat.
• 12 Spread marinated chicken pieces into the cookie sheet.
• 13 Drizzle any remaining marinade over top of chicken and veggies.
• 14 Place in preheated oven and bake about 30-45 minutes until chicken and veggies
  are cooked through.

Nutrition Info