Description
Elevate your weeknight dinner with this vibrant and flavorful sheet pan meal featuring juicy chicken, sweet figs, and roasted vegetables.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh figs, halved
- 1 large red onion, sliced into wedges
- 1 cup seedless red grapes
- 1/4 cup balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a mixing bowl, drizzle olive oil over the chicken breasts. Season generously with salt and pepper.
- Place the sliced red onions, halved figs, and grapes onto the prepared baking sheet. Drizzle lightly with olive oil and balsamic vinegar.
- Nestle the seasoned chicken breasts among the fruits and vegetables on the baking sheet, ensuring they have enough space for crisping.
- Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (165°F internal temperature) and vegetables are caramelized.
- Transfer everything onto plates, drizzling any remaining sauce from the pan over each serving.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: You can substitute figs with seasonal fruits like peaches or plums for a different flavor. For extra flavor, consider adding herbs like rosemary or thyme before roasting.