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Balsamic Basil Chicken with Roasted Veggies

How do YOU maximize your time with daily tasks like cooking?

I am always looking for ways to simplify our family recipes and leverage my time, so one-pot meals and sheet pan dinners are usually on the menu at least once a week in our home. This gives me time to hang out with Aiden after school, get some chores done or squeeze in a 30min workout while everything cooks in the oven. Literally prep it, and forget it!

Which, by the way, if you have any awesome leveraged ways of doing things in your home, I am all ears - please share so we can make #momlife easier for us all lol Just pop your ideas in the comments below!

Anywho, here's a quick and delicious chicken recipe you can try out this weekend. I love that it calls for such few ingredients, and the veggies are interchangeable, so if you're not a fan of zucchinis and tomatoes, just swap them out for anything else you like (peppers and carrots would be awesome here too!)

It's also a great recipe to try on its own if you're looking to scale back some energy (calories), if fat loss is a primary goal for you. And if not, you can easily pair this with a healthy whole grain or starchy carb like rice, quinoa, or baby potatoes.

Whenever I'm focusing on fat loss, I'll make dishes like this because I can whip up that extra side dish (which is usually a starchy carb) for the family to eat, but I will mainly stick to the protein, veggies and healthy fats. So there's never a reason to be eating a completely different meal than your family, and you can always feel connected with your main meals with them :)

Give this one a try, and let me know below what you think!


Balsamic Basil Chicken with Roasted Veggies

Prep time: 15min | Cook time: 30min | Total time: 45min


  • 750 grams chicken breast/thighs

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon dijon mustard

  • 1-2 tablespoon maple syrup

  • Sea salt and black pepper, to taste

  • 2 medium zucchinis, sliced

  • 1 cups cherry tomatoes, halved

  • 1 small bunch fresh basil

  • OPTIONAL: starchy carb like brown rice, quinoa, baby potatoes


  1. Preheat oven 400ºF.

  2. In a large bowl, whisk together olive oil, vinegar, mustard and maple syrup. Add chicken, tomatoes and zucchini, and toss to coat. Season with salt and pepper, and stir to combine. OPTIONAL: Cover and refrigerate for 30 minutes or up to 4 hours for even better flavour.

  3. In a large baking dish or sheet pan, place chicken and veggies with the dressing and spread out evenly onto the pan. Bake in the oven for 25 minutes.

  4. Once the chicken and veggies are cooked, change the oven setting to broil, and cook for another 5 minutes, to get a nice browning effect.

  5. Serve up the chicken and veggies straight up, with some freshly chopped basil on top.


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