ONE PAN Balsamic Chicken and Veggies
This ONE PAN Balsamic Chicken and Veggies is a vibrant, delicious dish that's quick and easy to make!
Servings: 4 servings
Ingredients
- 1 can Cooking spray
- 6 tablespoons Balsamic vinegar
- 1/2 cup Zesty Italian dressing opt for fat-free if preferred
- 1-1/4 pounds Chicken tenderloins or breasts
- 2 heads Broccoli
- 1 cup Baby carrots
- 1/2 pint Cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons Olive oil
- 1/2 teaspoon Garlic powder
- 1 bunch Fresh parsley optional, for garnish
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the balsamic vinegar, zesty Italian dressing, garlic powder, Italian seasoning, and olive oil. Whisk until well blended.
- Add the chicken tenderloins to the marinade, ensuring they are fully coated. Let them sit for about 15-20 minutes.
- While the chicken marinates, chop the broccoli into florets and cut the baby carrots in half if they are larger. Halve the cherry tomatoes.
- Spray your large baking sheet with cooking spray. Arrange the marinated chicken in the center and scatter the broccoli, carrots, and cherry tomatoes around it.
- Drizzle any remaining marinade over the veggies and chicken. Season with salt and pepper if desired. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve and enjoy!
Equipment
- Large Baking Sheet
- Mixing Bowl
- Measuring cups and spoons
- Cooking spatula
- Knife and cutting board
Notes
- Feel free to customize the vegetables based on your preferences.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Leftovers can be stored in an airtight container for up to 3 days.