Holistic Nutritionists like me recommend well-balanced meals that are practical in terms of fitting into people’s schedules. We don’t have a lot of time or energy to prepare dinner and we don’t want to have to clean multiple pots and pans after dinner.

What could be easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes?

This recipe is designed as a clean-out-the-refrigerator dish. Make this with whatever combination of vegetables you have on hand.

To speed up the preparation even more you can marinate the chicken ahead of time and keep it refrigerated. Then just add the pre-marinated chicken breasts to the sheet pan when you’re ready to prepare dinner.
This no-mess, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Holistic Nutritionists  Approved Recipe

Here is a recipe any holistic nutritionist can recommend. Chicken is a healthy lean protein and this recipe is loaded with vegetables. But, healthy food also needs to taste good. The balsamic vinegar and herbs serve that purpose. Roasting the vegetables caramelizes the sugars and enhances their flavors. You just might decide that you like vegetables.

Balsamic Herb Chicken Recipe

INGREDIENTS: (4 servings)


• 16 ounces boneless, skinless chicken breasts, halved
• 1 tbsp balsamic vinegar
• 1/2 tbsp extra-virgin olive oil
• 2 cloves crushed garlic
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley
• 3/4 teaspoon kosher salt

Balsamic Veggies:

• olive oil spray
• 1 large red bell pepper, cored and cut into 1-inch pieces
• 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 cup asparagus, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces, layers separated
• 1 cup cauliflower florets
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley


1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.

2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.

3. Marinate while you prep the vegetables, the longer the better.

4. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.

5. Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.

6. Serve right away.

Holistic Nutritionist Cooking and Storage Tips

Here are some holistic nutritionist approved cooking and storage tips for this healthy dinner.

Cooking Tip: You can use either fresh or frozen herbs. They both work equally well.

Storage Tip: This dish is freezer friendly:

1. Let the cooked dish cool completely.
2. Portion it into freezer containers and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight.
4. Reheat in a 325°F oven until warmed through 20 minutes.


NUTRITION: (per serving, 1 piece of chicken & 1 cup veggies)

Calories: 251
Fat: 10g
Carbs: 13g
Fiber: 4g
Protein: 28.5g

Click here for this sheet plan recipe recommended by holistic nutritionists.