Balsamic Glazed Chicken and Root Vegetables
This Balsamic Glazed Chicken and Root Vegetables is a simple, nourishing sheet pan dinner packed with flavor and wholesome ingredients. Tender chicken breast roasts alongside sweet potatoes and earthy beets, creating a naturally sweet and savory combination. Everything is seasoned with paprika and garlic, then finished with a rich balsamic vinegar and honey glaze that caramelizes beautifully in the oven. This easy one-pan meal is high in protein, full of fiber-rich vegetables, and perfect for a balanced weeknight dinner or healthy meal prep.
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 lb chicken breast
- 2 medium sweet potatoes, diced
- 3 beets, diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt and pepper
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Instructions
- Toss the sweet potatoes and beets with oil, paprika, 1/2 tsp garlic powder, and 1/4 tsp salt and pepper, then roast at 400°F for 20 minutes.
- Sear the chicken for a few minutes in a pan over medium heat to brown the chicken. Set aside.
- In the same pan, simmer 1/2 cup balsamic vinegar with honey until thickened. This should take about 2-3 minutes.
- Remove the pan of sweet potatoes and beets from the oven. Season the chicken breast with the remaining salt, pepper, and garlic powder. Nestle the chicken breasts in between the ptoato and beets on the pan. Return to the oven and allow to roast for an additional 20 minutes or until the chicken is cooked through and the beets and sweet potato are easily pierced with a fork.
- Enjoy!
