One Sheet Pan Balsamic Chicken

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 teaspoons whole grain mustard

1 teaspoon honey

2 teaspoons fresh thyme

2 chicken breasts

1.5 cups cherry tomatoes

2 cups string beans, washed and ends cut off

2 cups radishes, washed and sliced in half

1 tablespoon parsley

Salt and pepper, to taste

Balsamic glaze, optional*

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Preheat oven to 425 °.
Make the marinade for the chicken first. Add the balsamic vinegar, olive oil, mustard, honey, 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and whisk together. Add the chicken breasts to the bowl and massage the marinade into the chicken. Cover with plastic wrap and place in the refrigerator.
Meanwhile, prep your vegetables. Rinse the tomatoes, string beans and radishes under water to remove any dirt. Then cut the tomatoes in half and set aside. Cut off the ends of the string beans and stems off the radishes then cut in half or quarters if the radishes are large.
Now it's time to assemble the sheet pan. Place the marinated chicken to one side of the pan (I add parchment just under the chicken so the marinade doesn't make a mess on my sheet pan but that's optional). Pour or brush the remaining marinade to the chicken. Add the tomatoes next to the chicken and then the string beans and radishes to the end of the sheet pan. Drizzle about 1 tablespoon of olive oil, 1 tablespoon of parsley, 1 teaspoon of thyme, and salt and pepper over the vegetables. Toss to coat. Flip the radishes so they are flesh side down. Bake for 30 minutes, or until the chicken is cooked.
Remove the sheet pan from the oven and then let the chicken rest for 5 minutes before slicing. To serve, slice the chicken then add the rest of the vegetables to your plate. Finish with more fresh parsley and thyme and a drizzle of balsamic glaze. Enjoy!

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