Balsamic Chicken Sheet Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 pint cherry tomatoes
02 -
1 cup baby carrots
03 -
2 heads broccoli
04 -
1-1/4 pounds chicken tenders or breasts
→ Marinade & Seasoning
05 -
1/2 teaspoon garlic powder
06 -
Salt and pepper to your liking (optional)
07 -
3 tablespoons olive oil
08 -
1/2 cup fat-free zesty Italian dressing
09 -
6 tablespoons balsamic vinegar
10 -
Chopped fresh parsley for garnish (optional)
11 -
1 teaspoon Italian seasoning
→ Other
12 -
Nonstick cooking spray
# Instructions:
01 -
Set your oven to 400°F (204°C) and give a large sheet pan a light coat of cooking spray. For nonstick pans, this step is optional. Use parchment paper if needed to avoid sticking.
02 -
Combine the balsamic vinegar with the Italian dressing in a small mixing bowl. Stir or whisk well until it’s blended.
03 -
Remove any fatty bits or unwanted pieces from the chicken. If using breasts, slice them into smaller pieces about 1/4 to 1/2 inch thick. Add about 1/3 cup of the balsamic and dressing mixture to a resealable plastic bag. Throw in the chicken, seal it, and make sure it’s all coated evenly. Let it chill in the fridge for a minimum of 30 minutes or up to 6 hours.
04 -
Break the broccoli into florets. Halve the baby carrots lengthwise. Leave the cherry tomatoes whole, or if you don’t want them too roasted, wait to toss them in later.
05 -
Spread the broccoli, carrots, and tomatoes on your pan. Drizzle olive oil, sprinkle with Italian seasoning, and dust with garlic powder. Add salt and pepper if you’d like. Mix everything with your hands or a spoon and roast for 10-15 minutes.
06 -
Take the pan out of the oven and give the veggies a quick stir. Push them aside to make a space in the middle for the marinated chicken. Discard the leftover marinade from the bag. Brush 1/3 cup of the balsamic mixture over the chicken.
07 -
Put the pan back in the oven and bake for another 7-15 minutes. The chicken should be 165°F (74°C) internally when it’s fully cooked. Try not to overdo it!
08 -
Once the chicken is cooked through, take the pan out. Drizzle the rest of the balsamic mixture over everything. You can sprinkle chopped parsley on top if you’d like. Serve with quinoa or rice if you’re in the mood!
# Notes:
01 -
Cut chicken into smaller, even pieces to make sure everything cooks at the same speed.
02 -
If you don’t want your tomatoes overdone, add them after the first few minutes of the veggie roasting stage.
03 -
Store leftovers in an airtight container in the fridge and enjoy within 3 days.
04 -
Heat leftovers in the microwave or oven until hot.