I read recently that dinner should be a respite. Respite is defined as a short period of rest or relief; isn’t that a wonderful idea for dinner? Visualize your family just enjoying each other’s company, phones turned off, no nagging or going over to-do lists, instead maybe sharing the best things that happened that day (or the funniest) or maybe one thing each you’re grateful for. A respite from the hustle of the day and the ongoing demands, just a chance to take a breath and say, Hey! I like spending time with you guys! How long it takes: about 50 minutes, plus time to marinate the chicken Equipment you’ll need: resealable bag, sheet pan Servings: 6 Sometimes cooking dinner itself can detract from this idea of respite, especially if you’re tired or short of time. I like the idea of healthy meals that can be prepared without a lot of fuss or clean up. Maybe your family can work together preparing the meal: scrubbing vegetables, peeling, chopping, sautéing, having conversations as you go. A side benefit is that your kids will learn the basics of cooking as you cook together, making them more independent in the kitchen. And don’t forget about clean up! My sister and I always had a week on, week off schedule for helping mom with clean up. This deal was sweetened by the promise that when it was our week to clean up, we got to sit in the front seat of the car (this was pre-air bag era). We cleaned up the kitchen when it was our turn without really realizing that we were learning how to leave a kitchen sparkling clean. Plus, we spent extra time chatting with our mom, one-on-one. So today I present to you this honey balsamic chicken with vegetables recipe. I hope you enjoy the flavorful marinated chicken and crisp vegetables, coated in a sweet and tangy sauce. But most of all, I hope you enjoy preparing and eating it together, as a respite in your busy day!
How To Make This Sheet Pan Chicken Dinner
Make the marinade: The base of this honey balsamic chicken is an easy marinade (very similar to my balsamic chicken marinade), made with (you guessed it!) balsamic vinegar, honey, olive oil, garlic, oregano, and seasoning. Marinate the chicken: The boneless skinless chicken breasts, cut into bite sized pieces, can bathe in the marinade for at least a half hour but up to 8 hours. If you have a little time in the morning, you can get this step out of the way ahead of time. Prep the veggies: Use a combination of onions, broccoli, bell pepper, zucchini, and mushrooms for the vegetables. This assortment can easily be changed to match your family’s preferences. Roast: Mix the vegetables together on a sheet pan with a little olive oil, salt and pepper, and roast them for around 10 minutes. Add cherry or grape tomatoes and the marinated chicken pieces, along with the marinade, and mix it all together on the sheet pan. Pop the pan back into the oven for 20 to 25 minutes, or until the chicken is done.
What To Serve With This Meal
The vegetables will stay crisp and flavorful, reminiscent of a stir fry, so I like to serve it on a bed of fluffy white rice or brown rice, including any “sauce” that’s left in the pan. If you want, try making brown rice in your Instant Pot. A slice of home-baked Dutch oven bread or corn muffins go great with this meal, too. This is a complete meal: meat, vegetables, rice. If you want, you could serve it with fresh fruit or salad. For an easy dessert, whole wheat chocolate chip cookies are always welcome. My family loves this easy 4 ingredient pumpkin pudding. Fresh fruit with a cream cheese fruit dip makes a great dessert.
Make It Your Own
Try a different meat: Chicken tenders are easy to cut into bite-sized pieces but boneless skinless chicken breasts or thighs are good choices, too. If you prefer, substitute shrimp. Substitute vegetables you happen to have. Use the vegetables you happen to have. Carrots, celery, sweet potatoes, or cauliflower, or Brussels sprouts work well. Spice it up. If you like your food a bit spicy, add a quarter teaspoon or more of red pepper flakes to the marinade. Try a different grain. Not a rice fan? Serve the chicken and vegetables on quinoa (did you know you can also make quinoa in your Instant Pot?), couscous, or even noodles.
Storage & Reheating Tips
Refrigerate: If you happen to have leftovers, store the chicken and vegetables separately from the rice. It will keep a couple of days in the refrigerator. Freeze: The chicken and vegetable mixture can be frozen in a freezer safe container for up to two months. Thaw overnight in the fridge before reheating. Reheat: Reheat gently in the microwave (great for individual portions) or on the stove until warmed through.
