This healthy sheet pan chicken and veggies dinner is so yummy! Marinated with pesto, red wine vinegar makes it perfect for summer. An easy one pan dinner with roasted chicken and vegetables that's ready in under 30 minutes? Sold!
3bell peppersvariety of colors, sliced into thick chunks
1/4cupred wine vinegar
Slice the chicken into large chunks, add to a medium size bowl. Set aside.
In a large bowl, add the vegetables. Set aside.
In a small bowl mix together the presto and red wine vinegar. Pour half over the vegetables and half over the chicken. Let sit and marinade for 30-60 minutes.
Preheat oven to 425F. Line two sheet pans with parchment paper.
The vegetables take up a lot of room, so you may need two sheet pans. Pour the veggies and chicken on a the sheet pans, and spread around. Make sure non of the chicken or vegetables are over otp of one another.
Bake in the oven for 25 minutes, or until chicken is 165F. Check on it at the 15 minute mark and stir around.
Sheet Pan Chicken on the BBQ
If you don't have air conditioning (like me) and the summer heat can make using the oven unbearable (like my house), try this recipe on the BBQ.You will need a high heatproof cooking pan (you can find these near the BBQs at your local hardware store).
Turn your grill on to medium heat.
Lay down the BBQ approved sheet pans and close the lid.
Cook (lifting the lid only once halfway to stir) for 15-20 minutes or until the internal temperature of the chicken reaches 165F).