Description
This One Pan Balsamic Chicken and Veggies recipe is a simple and flavorful dish that is perfect for a quick weeknight meal. Tender chicken marinated in a balsamic and Italian dressing mixture is roasted alongside fresh vegetables for a delicious and healthy dinner.
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 the pan: Preheat oven to 400°F. Spray a large sheet pan with cooking spray and set aside.
- Prepare the balsamic mixture: Whisk together balsamic vinegar and zesty Italian dressing.
- Marinate the chicken: Place chicken in a bag with a portion of the balsamic mixture and marinate in the fridge for at least 30 minutes.
- Prepare the veggies: Chop broccoli, slice carrots, and season with Italian seasoning, olive oil, garlic powder, salt, and pepper. Roast for 10-15 minutes.
- Cook the chicken: Remove veggies, place chicken in the center of the pan, brush with balsamic mixture, and cook for 7-15 minutes more.
- Serve: Serve chicken and veggies with remaining balsamic mixture and parsley. Enjoy 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 in the oven or microwave until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
