Description
A simple and healthy sheet pan dinner featuring juicy chicken tenders and vibrant roasted vegetables, perfect for family meals.
Ingredients
- 1/2 tablespoon dried chives
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 2 pounds chicken (cut into tenders)
- 1/2–3/4 cup extra virgin olive oil (divided)
- 1 cup asparagus spears (cut in half)
- 1 cup sliced carrots (cut into sticks)
- 1 cup sliced zucchini (cut into spears)
- 1 cup Brussels sprouts (halved)
- 1 cup green beans
- 1 cup sliced white mushrooms
- 3 tablespoons minced garlic
- 1 ounce onion soup mix
Instructions
- In a small bowl, combine dried chives, salt, onion powder, and black pepper.
- Add the chicken tenders and pour in 1/4–1/2 cup of olive oil along with the seasoning mixture. Stir well to coat the chicken.
- Cover the bowl and refrigerate for approximately 15 minutes, allowing the chicken to marinate.
- In another large bowl, add all the prepared vegetables, the remaining olive oil, minced garlic, and the onion soup mix. Toss everything together to ensure the veggies get evenly coated.
- Spread the seasoned veggies out on a baking sheet to form a single layer.
- Arrange the marinated chicken on top of the vegetables.
- Bake in the preheated oven for about 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- For a crispier finish, consider broiling the sheet pan on high for 2-3 minutes after baking.
Notes
For best results, marinate the chicken, chop vegetables uniformly, and experiment with seasonal veggies for flavor.
