Roasted Chicken with Vegetables and Balsamic Vinaigrette (Sheet Pan)

One-pan dinners are my jam. I will not succumb to take out, boxed dinners, or microwaved meals. My budget can't afford it, my family's health and well-being shouldn't be the give in a crammed schedule. So for us, this is the kind of thing that works. With a zesty balsamic marinade for the chicken along with a vegetable medley this recipe is quickly created, cooked and served with only a single dish to wash. Plate it over rice or pasta, or enjoy on its own.

4 chicken breasts (~ 1¼ lbs)
⅔ cup balsamic vinegar
⅔ cup Italian salad dressing
1 head broccoli, stalks removed and chopped
1 cup baby carrots
2 cups Brussels sprouts, halved
½ pt cherry tomatoes
2 tsp. Italian seasoning
3 Tbsp. extra-virgin olive oil
1 Tbsp. garlic, minced
sea salt
black pepper, freshly ground

Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6). If not using a non-stick pan, line with non-stick foil or parchment paper.

In a large mixing bowl, combine the balsamic vinegar and Italian dressing (we used a fat-free variety, but use whatever you have on hand).

Add your chicken and veggies to the mix and toss until everything is well coated in the marinade. Optionally, you can set aside for 30 minutes to give it more flavour, but if you're short on time, don't worry about it.

Place the chicken on the pan first, then surround it with the vegetables and drizzle any extra marinade over everything.

Roast in your pre-heated oven for 20-30 minutes. Double check to make sure the chicken breast is fully cooked, if not, continue roasting for 5 minutes at a time.

Serve over rice or quinoa, or on its own.

Makes 4 servings.