Description
This one-pan balsamic chicken and veggies recipe is a simple and flavorful dish that is perfect for a quick weeknight dinner. Tender chicken marinated in a tangy balsamic and Italian dressing, roasted alongside fresh vegetables, creating a delicious and healthy meal.
Ingredients
Units
Scale
For the Chicken:
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free recommended)
- 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, salt, and pepper (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and spray a large sheet pan with cooking spray.
- Prepare the balsamic dressing: Whisk together balsamic vinegar and zesty Italian dressing.
- Marinate the chicken: Marinate the chicken in a portion of the balsamic dressing for at least 30 minutes.
- Prepare the vegetables: Chop the broccoli, slice the carrots, and season with Italian seasoning, olive oil, garlic powder, salt, and pepper.
- Roast the veggies: Roast the vegetables for 10-15 minutes.
- Add the chicken: Place marinated chicken on the tray, brush with the balsamic dressing, and return to the oven for 7-15 minutes.
- Serve: Serve the chicken and veggies with the remaining dressing and parsley. Enjoy over rice or quinoa!
Notes
- Total time does not include marinating time.
- Store leftovers in the fridge for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
