Meal Kit

One-Pan Balsamic-Herb Chicken and Vegetables

Skinnytaste

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Spring is in full swing and this Skinnytaste dinner is the perfect way to celebrate some seasonal flavors! Tender chicken coated in a balsamic-y, herby marinade and a delicious medley of seasonal veggies all cooked up together on one sheet pan. Could it be any simpler? Every bite of this yummy calorie conscious meal is packed with flavor! Plus, it uses only one pan, so it's perfect for a busy weeknight when the last thing you want to do is wash a pile of pots and pans.

Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 8 oz. Cauliflower Florets
  • 1 oz. Balsamic Vinegar
  • 2 Garlic Cloves
  • 2 Zucchini
  • 2 tsp. Italian Seasoning Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    420
  • Carbohydrates
    29g
  • Fat
    15g
  • Protein
    44g
  • Sodium
    1143mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Marinate the Chicken

    Mince garlic. Pat chicken dry. Combine chicken, garlic, half the balsamic vinegar, half the seasoning blend (reserve remaining of both for vegetables), and 1 tsp. olive oil in a mixing bowl. Set aside to marinate, at least 10 minutes. While chicken marinates, prepare remaining ingredients.

  2. 2

    Prepare the Ingredients

    Cut any large cauliflower florets into 1” pieces. Stem, remove seeds and ribs, and cut red bell pepper into 1" pieces. Trim zucchini ends, quarter lengthwise, and cut into 1" pieces. Halve and peel onion. Cut halves into 1" pieces.

  3. 3

    Season the Vegetables

    In another mixing bowl, combine cauliflower florets, red bell pepper, zucchini, onion, remaining balsamic vinegar, 1 Tbsp. olive oil, remaining seasoning blend, ½ tsp. salt, and a pinch of pepper.

  4. 4

    Roast the Meal

    Transfer vegetables to prepared baking sheet and spread into an even layer. Nestle chicken amongst vegetables. Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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