Sheet Pan Dijon Balsamic Chicken & Veggies

A sheet pan is one of the best tools for an easy weeknight dinner. Pile your ingredients onto it, toss it in the oven, and in under 45 minutes you will have a healthy and delicious meal.

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Prep Time
25 min
40 min


  • ¼ cup balsamic vinegar

  • ¼ cup avocado oil, divided

  • 2 tbsp Dijon mustard

  • 2 tbsp pure maple syrup, divided

  • 3 cloves garlic, chopped

  • 2 tsp each chopped fresh thyme and rosemary

  • Note:
  • 4 4-oz boneless, skinless chicken breasts

  • 2 cups broccoli florets

  • ½ small yellow onion, thinly sliced

  • ½ tsp each sea salt and ground black pepper


1. Line a large rimmed baking sheet with parchment paper. In a small saucepan, whisk together vinegar, 2 tbsp oil, mustard, 1 tbsp maple syrup, garlic, thyme and rosemary. Pour half of marinade into a large bowl and add chicken. Marinate in the refrigerator for at least 1 hour, or up to 8 hours. To remaining half of marinade in saucepan, whisk in remaining 1 tbsp maple syrup and hot sauce; refrigerate marinade in saucepan.

2. Preheat oven to 350ºF. In a bowl, toss carrots, broccoli and onion with remaining 2 tbsp oil; spread on one side of baking sheet. Remove chicken from marinade and place on other side of baking sheet. Discard marinade. Season chicken and vegetables with salt and pepper. Bake for 25 minutes, until a thermometer inserted in center of chicken reads 165ºF and vegetables are fork tender.

3. Meanwhile, place saucepan of reserved marinade over low heat and bring to a gentle simmer for 10 minutes. Drizzle sauce over chicken and vegetables.

Note: If following our meal plan, refrigerate leftover chicken, vegetables and sauce separately and reheat when called for.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 308
  • Carbohydrate Content 18 g
  • Cholesterol Content 63 mg
  • Fat Content 15 g
  • Fiber Content 3 g
  • Protein Content 26 g
  • Saturated Fat Content 2 g
  • Sodium Content 516 mg
  • Sugar Content 13 g