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One-Pan Balsamic Chicken and Veggies

ONE PAN Balsamic Chicken and Veggies
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A quick, healthy one-pan balsamic chicken and veggie dinner that’s perfect for beginners. Easy to prep, full of flavor, and ready in 30 minutes.

Ingredients

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  • 6 tablespoons balsamic vinegar
  • 1/2 cup zesty Italian dressing (fat-free is fine)
  • 1 1/4 pounds chicken tenderloins or sliced chicken breasts
  • 2 heads broccoli, chopped
  • 1 cup baby carrots, halved
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)
  • Cooking spray

Instructions

  1. Preheat the oven to 400°F and spray a large sheet pan with cooking spray or line with parchment paper.
  2. Whisk together balsamic vinegar and zesty Italian dressing to make the marinade.
  3. Trim the chicken tenderloins or slice the chicken breasts into thin pieces. Place 1/3 cup of the marinade and chicken in a bag and refrigerate for at least 30 minutes.
  4. Chop broccoli, halve the carrots, and mix them with cherry tomatoes, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  5. Spread the veggies on the pan and roast for 10–15 minutes.
  6. Remove from the oven, push veggies to the sides, and place the marinated chicken in the center. Brush another 1/3 cup of marinade on top.
  7. Return to the oven and roast for another 7–15 minutes, or until the chicken is cooked through (165°F internally).
  8. Drizzle remaining marinade on top and garnish with fresh parsley if desired. Serve hot.

Notes

  • Use a meat thermometer to avoid overcooking the chicken.
  • For firmer tomatoes, add them halfway through roasting.
  • Frozen veggies can be used if thawed and patted dry.
  • Customize with other vegetables like bell peppers or zucchini.

Nutrition

Find it online: https://thecookingsisters.com/one-pan-balsamic-chicken-and-veggies/

The Sisters Cooking