Description
Discover how to make a delicious and easy One Pan Balsamic Chicken and Veggies recipe that will satisfy your cravings in no time!
Ingredients
- Cooking spray
- 6 tablespoon (90 ml) s balsamic vinegar
- 1/2 cup (120 ml) zesty Italian dressing (fat free is great)
- 1-1/4 pounds (113 g) chicken tenderloins or breasts
- 2 heads broccoli
- 1 cup (240 ml) baby carrots
- 1/2 pint cherry tomatoes
- 1 teaspoon (5 ml) Italian seasoning
- 3 tablespoon (45 ml) s olive oil
- 1/2 teaspoon (3 ml) garlic powder
- Fresh parsley (optional )
- Salt and pepper (optional )
Instructions
- Preheat your oven to 400°F. Lightly coat a large baking sheet with cooking spray (or use parchment paper if the pan isn’t nonstick to prevent sticking) and set it aside.
- Combine the balsamic vinegar with the zesty Italian dressing in a bowl.
- Trim any excess fat from the chicken tenderloins or slice the breasts into pieces that are 1/4 to 1/2-inch thick.
- Pour 1/3 cup of the balsamic and Italian dressing mixture into a large resealable bag, add the chicken, and ensure it’s well-coated. Refrigerate the chicken for a minimum of 30 minutes, up to 6 hours.
- Cut the broccoli into bite-sized florets and slice the baby carrots lengthwise.
- Arrange the broccoli, carrots, and cherry tomatoes on the prepared baking sheet. (If you prefer your tomatoes less cooked, add them after the broccoli and carrots have roasted for 5–10 minutes). Drizzle with olive oil, sprinkle with Italian seasoning, garlic powder, and season with salt and pepper according to your taste.
- Roast the vegetables in the oven for 10–15 minutes.
- Take the pan out of the oven, stir the vegetables, and push them to the edges of the tray. Place the marinated chicken tenders in the center, discarding the marinade. Brush with an additional 1/3 cup of the balsamic and Italian dressing mixture.
- Put the tray back in the oven and continue baking for another 7–15 minutes, depending on the thickness of the chicken pieces. Keep an eye on the chicken to avoid overcooking.
- Serve the cooked chicken and vegetables, drizzling with the remaining balsamic and Italian dressing mixture. Optionally, garnish with chopped fresh parsley.
- This dish pairs well with rice or quinoa.
Notes
- Consider marinating the chicken for up to 6 hours for enhanced flavor absorption.
- Customize veggies to your liking, such as bell peppers or zucchini for variety.
- Season vegetables generously with salt and pepper before roasting for enhanced taste.
