Sheet Pan Spicy Balsamic Roasted Chicken & Veggies

Step 1

Mix vinegar, chili sauce, honey, ginger, garlic and pepper in a small bowl. Pour about 3/4 of the mixture inside a large resealable bag. Add chicken cubes and toss to coat. Can marinate in refrigerator for 1-5 hours or use right away.

Step 2

Preheat oven to 425ºF. Prep vegetables and place on a rimmed baking sheet. Pour remaining marinade over vegetables and toss to coat.

Step 3

Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Serve and enjoy!