Name: Sheet Pan Balsamic Chicken and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 boneless skinless chicken breasts, cut into 1 inch chunks; 1 pint cherry tomatoes; 1 bunch asparagus, cut into 1 inch pieces; 2 tablespoons olive oil; 1 teaspoon salt; ¼ teaspoon pepper; 1 teaspoon garlic powder; ½ teaspoon paprika; 1 tablespoon rice vinegar; 2 tablespoons balsamic vinegar; 1 teaspoon honey; 2 teaspoons dijon mustard

Description

Juicy chicken, blistered cherry tomatoes, and tender asparagus roasted on one pan, then finished with a quick balsamic glaze that turns into the best kind of sauce.

Ingredients

Scale

3 boneless skinless chicken breasts, cut into 1 inch chunks
1 pint cherry tomatoes
1 bunch asparagus, cut into 1 inch pieces
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon rice vinegar
2 tablespoons balsamic vinegar
1 teaspoon honey
2 teaspoons dijon mustard

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Instructions

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and add the chicken, tomatoes and asparagus. Drizzle the olive oil and sprinkle the salt, pepper, garlic powder and paprika. Toss everything together directly on the pan until evenly coated. Spread into an even layer.
Bake for 18–22 minutes, or until the chicken is cooked through and lightly golden.
While the chicken roasts, whisk together the rice vinegar, balsamic vinegar, honey, and Dijon mustard in a small bowl.
Remove the sheet pan from the oven and immediately drizzle the balsamic glaze over everything. Toss gently to coat. If you want a little more color you can pop it back in the oven under the broiler for 2-3 minutes. Spoon over rice to soak up all the juices.