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🍽️ Looking for a quick, delicious, and healthy dinner? Try our Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli! 🥦🍠 This gluten-free, sheet pan meal is perfect for busy midweek dinners. Let the chicken marinate overnight for max flavor, or just 30 mins if you’re in a hurry. So easy and so tasty! 🌟
Looking for a dinner that’s as easy to make as it is delicious? Look no further than our Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli! This gluten-free, sheet pan meal is the ultimate solution for busy midweek dinners. It’s a one-pan wonder that brings together tender marinated chicken, sweet roasted potatoes, and perfectly crisp broccoli, all infused with the rich, tangy flavors of balsamic vinegar.
One of the best things about this recipe is its flexibility. While it’s ideal to let the chicken marinate overnight to really soak up all those delicious balsamic flavors, we get it—sometimes you just don’t have that kind of time. Even a quick 30-minute marinade will do wonders if you’re in a hurry. The beauty of this dish is that it’s forgiving and still turns out fantastic no matter what.
Preparing this meal couldn’t be simpler. Just toss everything onto a sheet pan and let your oven do the work. The chicken comes out juicy and flavorful, while the sweet potatoes and broccoli roast to perfection, creating a lovely balance of savory and sweet, with a hint of caramelization that makes this dish so irresistible. It’s an effortless way to get a nutritious, home-cooked meal on the table without the hassle.
This dish is perfect for feeding your family on those hectic weeknights when you need something quick, healthy, and hearty. Plus, the cleanup is a breeze—just one pan to wash! And because it’s gluten-free, it’s a great option for anyone with dietary restrictions or simply looking to eat a little healthier.
So, let’s make dinner time stress-free and delicious with this Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli. It’s a recipe that’s sure to become a regular in your meal rotation, bringing smiles to your dinner table and making your life a little bit easier.
Gluten-Free Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli
Prep time: 10 minutes (+ time to marinate)*
Cook time: 20-25 minutes
Serves: 4
*Allow 30 minutes to overnight for chicken to marinate. See below for further details.
Ingredients:
½ c. balsamic vinegar
½ c. extra virgin olive oil, divided
1½ T. pure maple syrup
2 t. orange zest, preferably organic
3 T. fresh orange juice
3 T. fresh thyme leaves
1 T. fresh sage, finely minced
Sea salt and black pepper, to taste
4 4-oz. boneless, skinless chicken breasts
2 large sweet potatoes, peeled and cubed
1 12-oz. bag frozen broccoli florets
1 medium red onion, cut into thick slices
1 t. onion powder
1 t. garlic powder
Directions:
- Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
- Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal bag tightly. Carefully turn bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating for more even distribution of flavors.
- To prepare, place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
- Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
- Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
- Place the baking sheet in the pre-heated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving. Enjoy!
