One Pan Balsamic Chicken and Veggies
The ultimate comfort food—One Pan Balsamic Chicken and Veggies combines tender chicken and colorful veggies, all roasted to perfection with a tangy balsamic glaze. This easy weeknight dinner is not only delicious but also a breeze to prepare and clean up. Perfect for busy evenings!
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 spray Cooking spray
- 6 tablespoons Balsamic vinegar
- 1/2 cup Zesty Italian dressing fat-free is great
- 1.25 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
- to taste Salt optional
- to taste Pepper optional
Instructions
- Preheat your oven to 400°F. Spray a large sheet pan with cooking spray. If your pan isn’t nonstick, consider lining it with parchment paper.
- In a bowl, whisk together the balsamic vinegar and zesty Italian dressing.
- Trim any excess fat or undesired parts from the chicken tenderloins. If using chicken breasts, cut them into smaller pieces.
- Take about 1/3 cup of the balsamic/Italian mixture and place it into a large resealable bag. Add in the marinated chicken, ensuring each piece is well-coated.
- While the chicken is marinating, prep your vegetables. Chop the broccoli into bite-sized pieces and slice the baby carrots in half.
- Place the broccoli and carrots on the prepared sheet pan, along with the cherry tomatoes.
- Season the vegetables with the Italian seasoning, drizzle with olive oil, sprinkle on the garlic powder, and season with salt and pepper to taste.
- Roast your vegetables in the oven for about 10 to 15 minutes.
- After that, remove the pan from the oven and give the vegetables a little flip. Push them to the sides of the pan, creating space in the center for the chicken.
- Carefully take the marinated chicken out of the fridge and discard any remaining marinade. Place the marinated chicken in the center of the pan.
- Return the pan to the oven and cook for another 7 to 15 minutes, depending on the size of your chicken pieces.
- Once done, serve your One Pan Balsamic Chicken and Veggies hot from the oven, drizzling any extra marinade over the top.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the marinated chicken for up to 2 months.
- Pairing: Serve this dish with rice or quinoa for a complete meal.
- Flavor Enhancement: Experiment with different dressings or marinades for a twist.
- Leftover Ideas: Use leftover chicken and vegetables in salads or wraps.