Description
This One Pan Balsamic Chicken and Veggies recipe is a delicious and easy-to-make meal that combines tender chicken with roasted vegetables, all coated in a flavorful balsamic and Italian dressing marinade.
Ingredients
Units
Scale
For the Chicken:
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free is great)
- 1–1/4 pounds chicken tenderloins or breasts
For the Veggies:
- 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
- Fresh parsley (optional)
- Salt and pepper (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F. Spray a large sheet pan with cooking spray and set aside.
- Make the marinade: Whisk together balsamic vinegar and zesty Italian dressing.
- Marinate the chicken: Marinate chicken tenders in a portion of the balsamic/Italian mixture for at least 30 minutes in the fridge.
- Prepare the veggies: Chop broccoli, halve baby carrots, and season with Italian seasoning, olive oil, garlic powder, salt, and pepper. Roast for 10-15 minutes.
- Assemble and cook: Arrange veggies on the tray, place chicken in the center, brush with the marinade, and cook for an additional 7-15 minutes until chicken is cooked through.
- Serve: Drizzle with the remaining balsamic/Italian mixture, sprinkle with parsley if desired, and serve over rice or quinoa.
Notes
- Total time does not include marinating time.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
