This sheet pan dinner is healthy, delicious and easy for busy weeknights (or lazy weekends).
If you’re looking for a dinner that’s incredibly easy to make but still healthy and wholesome for your entire family, you’ve met your match!
This is my faaaavorite recipe, especially in the fall. It’s bursting with fall flavors with sweet potatoes and a simple balsamic drizzle. So flippin’ good. It feels like comfort food but without all those carbs and extra calories (because, hello, you always need room for dessert, right?).
It’s the epitome of ease, flavor and versatility!
Here’s why this well-rounded sheet pan dinner recipe is so simple to make.
A One Pan Kind of Meal
It takes one pan to simmer the elderberry balsamic drizzle and another to bake everything in.
That’s it.
I don’t know about you, but I hate standing over a sink full of dishes after making dinner. It doesn’t feel like I’m dirtying up a lot when I’m in the groove, jamming to my music and cooking away…
But once everyone’s had their fill and I drag myself back to the kitchen to clean up, I swear — those pans magically multiplied in absence. It feels like a mountain!
Thankfully my boys and husband chip in, so it’s not all on me.
It’s awesome when everything is baked in one pan. Because once I’ve transferred and refrigerated those leftovers — it’s as simple as rinsing and loading.
Hallelujah!
You can even skip the rinsing and loading by lining your pan with some handy dandy foil. Scrunch up, trash, and voila — dishes are done.
Are you sold? Don’t worry. I’ve got ANOTHER reason to try this recipe, just in case you’re still on the fence.
Ridiculously Easy Prep
Let’s cut to the chase — sheet pans are brilliant.
It’s because the prep is effortless.
You only need to whisk up a few ingredients in a saucepan and simmer to get your delicious elderberry balsamic drizzle.
While that’s simmering, just place your chicken and veggies on your baking pan with a bit of seasoning sprinkled on there. Next, add your elderberry balsamic drizzle. How much you put on is totally up to you! Go crazy if you want to.
The final step?
Toss the chicken and veggies to coat and bake away! Just like that, your sheet pan dinner is served.
Proof That Delicious & Healthy Go Together
This Elderberry Balsamic Chicken & Veggie Bake proves that delicious and healthy do go together.
As a kid, some of the healthiest meals I ate were not tasty at all. They were bland, and the textures were weird — no thanks. I’m talking about no flavor whatsoever.
As an adult, I learned very quickly that it didn’t need to be that way.
Some of the most delicious flavors, seasonings and variations come from natural, wholesome ingredients. Clean foods! It’s all about the combination, baby.
The tender chicken, roasted fall vegetables and elderberry balsamic drizzle in this sheet pan dinner complement each other perfectly, making it a downright mouth-watering meal.
The best part?
It’s even better the next day. The leftovers sit in the fridge and soak up more of that tantalizing drizzle, and by the time I’ve reheated it — I’ve pretty much inhaled it.
Not my prettiest moment, but at least I can admit it, right? Haha.
Why Elderberry in the Balsamic Drizzle?
Here’s the real question — why not?
I’m obsessed with my Organic Elderberry Syrup. In fact, my entire family takes a spoonful every single day to build our immune systems.
It’s what took us from sick all the flippin’ time to healthy and thriving (and kicking anything that we catch in half the time).
Yup. This concoction is a powerhouse!
I’m always trying to find ways to get more elderberry syrup into my family’s diet, so I started playing around with adding it to some of our favorite recipes. Before I knew it — I had built myself an elderberry recipe blog!
The elderberry drizzle for this sheet pan dinner has the perfect balance of sweetness and boldness. You’re going to love it!
Ingredients for Elderberry Balsamic Chicken & Veggie Bake
Here’s everything you’ll need to make this delicious recipe.
FOR THE ELDERBERRY BALSAMIC DRIZZLE:
- 2 ½ cups balsamic vinegar
- ½ cup organic elderberry syrup
FOR THE CHICKEN & VEGGIE BAKE:
- 4-5 boneless, skinless chicken breast or thighs
- 2 tablespoons avocado oil
- 4 cups fresh broccoli (easy sub for Brussels sprouts or any veggie you desire)
- 3 cups sweet potatoes, skinned and cubed
- Elderberry Balsamic Drizzle (all of it if you want)
- Salt & pepper to taste
- 2 teaspoons minced garlic
You’ll need these ingredients along with one small saucepan for your drizzle and one larger baking sheet for your chicken & veggie bake — plus a whisk. Easy peasy!
How to Make the Elderberry Balsamic Drizzle
Here’s how to make this drizzle that elevates any dish!
1. In a medium saucepan over medium heat, whisk together balsamic vinegar and organic elderberry syrup.
2. Bring it to a boil.
3. Reduce the heat and simmer, stirring often so it doesn’t burn. Continue to simmer until your desired thickness. Remember, it will continue to thicken as it cools down.
PRO TIP: When the back of a spoon stays coated and looks black, that’s when I pull it off the stove.
Now you’re ready to assemble your sheet pan dinner.
How to Make the Chicken & Veggie Bake
Let’s get this sheet pan dinner put together — ready?
Here’s what you’ll do:
1. Preheat your oven to 400℉ and chop your potatoes and broccoli.
2. Grease the pan with a drizzle of avocado oil, then lay your chicken on the pan and sprinkle with salt and pepper on both sides. Now rub on the minced garlic.
3. Add your chopped broccoli and cubed sweet potatoes overtop.
4. Spoon your elderberry balsamic drizzle over everything. Don’t hold back — the more, the better! Toss all ingredients gently to coat and spread evenly on your pan.
5. Bake for 30 minutes or until the chicken is cooked thoroughly and the potatoes are tender.
6. Serve immediately!
In my opinion, weeknight dinners should never be more complicated than this!
How to Store Leftovers
For the elderberry balsamic drizzle, just store it in an airtight glass jar and refrigerate. It’s good for up to two months.
If there are any leftovers from the sheet pan dinner — I say if because we rarely get the treat of leftovers here with five boys and my husband in this house — let it cool completely, transfer to a glass storage container and pop it in the fridge.
It will stay good for 2-3 days. Reheat in a skillet or the microwave.
Make This Sheet Pan Dinner Ahead of Time
I use this recipe a lot for meal prep. I’ll make one or two pans, let it cool, then portion it out in glass containers so we can enjoy easy lunches or dinners on the go.
If I know I have a busy week ahead, this recipe saves my life. I’ll just switch up the veggies here and there to add variety, and no one even thinks about complaining.
Instead, they’re too busy eating!
A Fail-Proof Recipe
If you don’t exactly love cooking, or you’re used to your creations coming out the complete opposite of what they look like in blogs or on recipe cards — you’ll love this recipe.
It’s fail-proof. It comes out perfect, tender and delicious. Every single time.
This is your reminder to make more immune-boosting recipes. I want more people to see how easy a nutritious and delicious meal can be!
Give this sheet pan dinner a try, and hashtag #elderberryqueen so I can share it on my IG stories!
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You’ll get a new simple, immune-boosting elderberry recipe sent your way every Thursday like clockwork. This way, you’ll never run out of ideas around your house for breakfast, lunch, dinner and healthy snacks.
Since all of my recipes incorporate my elderberry syrup, grab yours here so you’re ready to go.
💜 💜 Here’s to a healthier you!
