One-Pan Balsamic Chicken Breast and Veggies Recipe
free is great)
fresh parsley, salt and pepper
the oven to 400 degrees F. Spray a large tray with nonstick spray (line
with parchment paper if you tray isn't already nonstick or the balsamic
+ Italian mixture will stick to it) and set aside.
together the balsamic vinegar and zesty Italian dressing.
the tenderloins of fat and undesired parts. Alternatively cut the
breasts into small 1/4th-1/2th inch thick pieces (resemble the size of
the tenders in the picture/video)
1/3 cup of the balsamic + Italian mixture in a large bag and add the
chicken tenders. Coat and place in the fridge to marinate for at least
30 minutes and up to 6 hours.
the broccoli into small pieces. Slice the baby carrots in half.
broccoli + carrots on the prepared tray with the cherry tomatoes (like
your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli
and carrots being cooked. Otherwise they are ultra tender!), Italian
seasoning, olive oil, garlic powder, and add some seasoned salt and
pepper to taste.
the veggies for 10-15 minutes.
from the oven and flip around. Section the veggies to each side of the
tray (see video) and place the chicken tenders (discard marinade) in
the center. Brush 1/3 cup of the balsamic + Italian mixture over the
to the oven and cook for another 7-15 minutes depending on the size of
your chicken. Be careful to monitor the chicken so you don't overcook
it.**The cooking time will largely vary based on the size of your
chicken. See the last paragraph of text for more direction on how to
cook this meal so everything is done at the same time.**
the chicken and veggies with the remaining Balsamic + Italian mixture.
Top with freshly chopped parsley if desired.