One-Pan Balsamic Chicken Breast and Veggies Recipe
Ingredients
6tablespoonsbasalmic
vinegar
1/2cupzesty
Italian dressing(fat
free is great)
1.25poundschicken
tenders(or
breasts)
2headsbroccoli
1cupbaby
carrots
1/2pintcherry
tomatoes
1teaspoonItalian
seasoning
3tablespoonsolive
oil
1/2teaspoongarlic
powder
Optional:
fresh parsley, salt and pepper
Instructions
Preheat
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.
Whisk
together the balsamic vinegar and zesty Italian dressing.
Trim
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)
Place
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.
Chop
the broccoli into small pieces. Slice the baby carrots in half.
Place
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.
Roast
the veggies for 10-15 minutes.
Remove
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
chicken.
Return
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.**
Serve
the chicken and veggies with the remaining Balsamic + Italian mixture.
Top with freshly chopped parsley if desired.