Sheet-Pan Balsamic Chicken and Vegetables

1 pan, a hot oven, and dinner takes care of itself. Chicken roasts alongside sweet potato, asparagus, zucchini, and red onion, all glossed with a blueberry-balsamic glaze that turns deep and savory-sweet as it cooks. A colorful sheet-pan dinner is one of the simplest ways to get a real spread of vegetables onto the plate.

The chicken brings lean protein, and the vegetables carry the range this way of eating thrives on: sweet potato for vitamin A and fiber, asparagus for folate, zucchini and red onion for their own plant compounds, all fiber that feeds a healthier gut community. The blueberries in the glaze add polyphenols, and only a little maple keeps the sweetness gentle.

Spread everything in a single layer so the edges caramelize rather than steam. Roast it, and let the kitchen fill with the smell.

Ingredients

Marinade for 1 pound chicken strips:

• 1/3 cup blueberries
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon Italian seasoning
• 2 teaspoons maple syrup
• 1/2 teaspoon sea salt

The mustard from the original is omitted for AIP.

Vegetables:

• 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1 large sweet potato, chopped
• 1 bunch asparagus, trimmed
• 1 medium zucchini, sliced
• 1/2 red onion, sliced
• 1/3 cup blueberries
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 tablespoon Italian seasoning

Method

• Heat the oven to 400F and line a baking sheet. Blend the marinade ingredients until smooth, toss with the chicken strips, and lay them flat on one side of the sheet.
• Toss the vegetables with the olive oil, garlic, Italian seasoning, and blueberries. Spread them on the rest of the sheet.
• Bake 15 to 20 minutes, until the chicken is cooked through and the sweet potato is tender. Serve straight from the pan.

*Adapted from acleanplate.com*