Name: ONE PAN Balsamic Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Cooking spray; 6 tablespoons balsamic vinegar; 1/2 cup zesty Italian dressing (fat free); 1-1/4 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; Fresh parsley (optional); Salt and pepper

ONE PAN Balsamic Chicken and Veggies

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Discover the ease and flavor of ONE PAN Balsamic Chicken and Veggies, a delightful dish perfect for both busy weeknights and special occasions. This recipe features tender chicken paired with a vibrant medley of roasted vegetables, all coming together on a single sheet pan for minimal cleanup. The tangy balsamic vinegar combined with zesty Italian dressing creates a flavorful marinade that enhances the natural taste of the ingredients. In under 30 minutes, you can serve a wholesome meal that boasts impressive flavors and an appealing presentation.

Author: Sophie Lancaster
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: American

Ingredients

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Cooking spray
6 tablespoons balsamic vinegar
1/2 cup zesty Italian dressing (fat free)
1–1/4 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
Fresh parsley (optional)
Salt and pepper

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Instructions

Preheat oven to 400°F and prepare a baking sheet with cooking spray or parchment paper.
In a mixing bowl, whisk together balsamic vinegar and Italian dressing.
Trim chicken tenderloins and place in a resealable bag with 1/3 cup marinade. Seal, shake, and refrigerate for at least 30 minutes.
Chop broccoli into bite-sized pieces and slice baby carrots lengthwise.
Spread veggies on the baking sheet, season with Italian seasoning, olive oil, garlic powder, salt, and pepper; toss to coat. Roast for 10–15 minutes.
Once veggies are slightly tender, arrange them to the sides of the pan and place marinated chicken in the center. Brush another 1/3 cup marinade over chicken.
Bake for an additional 7–15 minutes until chicken is fully cooked (165°F).
Serve hot drizzled with remaining balsamic mixture and top with chopped parsley if desired.

Nutrition

Serving Size: 1 plate (approx. 250g)
Calories: 320
Sugar: 6g
Sodium: 590mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg

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