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One-Pan Balsamic Chicken Veggie Bake


Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight or meal prep recipe!

One pan, a cutting board, and a knife is all you need.

I love healthy meals that are quick and easy! This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need aside from the ingredients and an oven, is a pan, a cutting board, and a knife to prepare this meal. It’s truly one of my FAVORITE one-pan meals.

For an even easier weeknight meal, you can prep the ingredients up to the point of cooking by pre-chopping the veggies and making the marinade. This can be done 2-3 days in advance.

Chicken marinating in a zip-top bag.

Big on flavor but short on ingredients.

We’re committed to sticking to our word by sharing recipes that are big on flavor and short on ingredients so you can spend less time in the kitchen and more time doing the things you love. This one-pan recipe is made with just 10 ingredients (not including the oil, salt and pepper) –  ingredients that can easily be found at grocery stores year round.

Chicken and veggies on a pan prepared for baking.

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A perfectly balanced meal containing a healthy source of proteins, fats and carbs! 

This recipe is Whole30-friendly, grain-free, gluten-free and dairy-free.

In addition to it being a perfect weeknight meal, it’s also great for weekend meal preps. I like to pre-portion out this recipe into five glass containers. This makes for an incredibly easy, reheat-and-eat meal throughout the week. Note: I typically try to eat these kinds of prepped meals within four days of cooking. Sometimes, I’ll stretch it to five but I make sure I reheat it to an appropriate temperature.

Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.

Overhead image of chicken and veggies on a pan after baking in the oven.

One-Pan Balsamic Chicken Veggie Bake – a healthy, quick & easy weeknight meal that’s perfect for weekend meal preps. @whole30 friendly Click To Tweet

A bit about the recipe.

First step of the recipe is to marinate the chicken.

For more flavorful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prep and chop the veggies. You can even marinate the chicken longer if you wish – a few hours or overnight.

A colorful image of One-Pan Balsamic Chicken Veggie Bake plated on white plate.

The key to one-pan recipes is to find a combination of ingredients that not only taste good together, but also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Below are a few pointers on to make that happen with this recipe.

Image of One-Pan Balsamic Chicken Veggie Bake in a meal prep container.

  • For more tender carrots, cut into skinny sticks. The carrots will take the longest to cook. So if you prefer cooked carrots to be very tender with little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.
  • Add the tomatoes 10 minutes into the baking time. Grape tomatoes have a quick cook time. So adding the tomatoes well into the baking time will help to avoid overcooked, mushy tomatoes.

Give this recipe a try and let us know what you think!

And if you love this recipe, you can try more of our favorite one-dish recipes here.

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Let’s Get Cookin’

One-Pan Balsamic Chicken Veggie Bake

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 5 servings 1x
  • Category: One-dish Recipe | Whole30


  • lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
  • 3 small heads of broccoli, chopped into pieces (about 45 cups)
  • 34 medium carrots, peeled and cut into skinny sticks (see note below)**
  • 2 cups button mushrooms, halved or quartered if large
  • 1 small red onion, diced into larger chunks
  • 1 cup cherry or grape tomatoes
  • 1/4 cup balsamic vinegar
  • 1/2 cup avocado or olive oil
  • 4 garlic cloves, minced
  • 3 Tbsp. fresh basil, finely chopped + additional for topping
  • 1 tsp. brown mustard
  • ½ tsp. sea salt
  • ¼ tsp. pepper


  1. Preheat oven to 400℉. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-top bag or glass container with about 1/2 of the balsamic sauce. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. May marinate for a longer period of time such as 4 hours or overnight.
  4. Chop the veggies. **for more tender carrots, cut into skinny sticks.
  5. Place veggies, except for tomatoes, on the pan. Pour remaining balsamic sauce over veggies and toss veggies. Make sure all pieces are coated. Use your hands and really massage the sauce into the broccoli florets.
  6. Move veggies around to make space for the chicken. Place chicken on pan. Discard the marinade used for chicken.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To make sure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!


If you prefer cooked carrots to be tender with just little crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.


  • Serving Size: 4 servings (chicken breast)
  • Calories: 393
  • Sugar: 7 g
  • Sodium: 325 mg
  • Fat: 23 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 29 g

Pin it now and make it later!

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This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter



About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.


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