Sheet pan meals are quickly becoming one of my favorites. Seriously, who doesn’t love having only ONE pan to wash!?!

Sheet pan meals are so easy to prepare and the combination of ingredients is almost limitless. Choose your protein, add your vegetables of choice, season with whatever you like, toss together on a sheet pan with a little olive oil and bake….dinner is done!


3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon stone ground mustard (dijon may also be used)
1 teaspoon each: dried oregano, dried basil, onion powder, garlic powder, salt
1/2 teaspoon pepper

Add all ingredients to a medium bowl and mix well. Take 1/4 cup of the marinade and pour into a one-gallon size freezer bag. Whisk in 1/4 cup olive oil. Refrigerate the remaining marinade for later use.

2 large boneless, skinless chicken breasts, cut into large chunks *
1 large onion, cut into thick slices or chunks
1 pint cherry tomatoes
1-2 sweet potatoes, peeled, cubed and parboiled for 10 minutes

* My original plan was to make shish-kabobs on the grill, but you know what they say about “the best-laid plans”. That’s why the chicken was cut into chunks. If you prefer, you could cut the chicken breasts in half horizontally and serve it that way. It would make for a prettier presentation, but either way, it’s delicious.

Place the chicken breasts into the ziploc bag with the marinade. Toss well, rubbing the marinade into the chicken. Place in the refrigerator for at least two hours but the longer it stays the better it will be. Overnight is even better.

Remove the chicken pieces from the ziploc bag and discard the marinade. Allow the chicken to sit at room temperature while you prepare the vegetables.

Line a sheet pan with aluminum foil. This will make cleanup even easier! Add the onions and sweet potatoes, 1 tablespoon of the reserved marinade, 1 teaspoon olive oil. Toss to coat all the vegetables.


Bake in a preheated 400-degree oven for 10 minutes. Remove from the oven and add the cherry tomatoes, chicken, and one tablespoon of the reserved marinade. Toss to coat well.


Bake for 15 minutes. Remove from the oven and top with shredded mozzarella cheese. (If using whole breasts you could use slices of fresh mozzarella.)


Bake for an additional 5-7 minutes until the cheese is melted and the chicken is thoroughly cooked.

While the chicken is baking, prepare the balsamic glaze.

1/2 cup balsamic vinegar
1 1/2 tablespoons brown sugar
Reserved marinade, whatever is remaining

Add the ingredients to a small saucepan. Bring to a boil, reduce to low heat and allow to simmer until the glaze has reduced by half. Okay, so you will have two pans to wash, but still…..


When ready to serve, drizzle with the balsamic glaze and add fresh chopped basil. Chopped fresh tomato would also be nice.





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