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Easy ONE PAN Balsamic Chicken and Veggies photo

ONE PAN Balsamic Chicken and Veggies

This ONE PAN Balsamic Chicken and Veggies is a weeknight win! Effortless, healthy, and delicious—perfect for busy evenings!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 6 tablespoons balsamic vinegar
  • 1/2 cup zesty Italian dressing fat-free recommended
  • 1-1/4 pounds chicken tenderloins or breasts
  • 2 heads broccoli cut into florets
  • 1 cup baby carrots sliced in half if large
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Equipment

  • Large baking sheet
  • Mixing bowl
  • Cooking Spray
  • Measuring spoons

Method
 

Directions:
  1. Step 1: Preheat your oven to 400°F (200°C) for even cooking.
  2. Step 2: Line a large baking sheet with aluminum foil and spray with cooking spray.
  3. Step 3: In a mixing bowl, combine balsamic vinegar, Italian dressing, olive oil, garlic powder, and Italian seasoning. Add chicken and toss to coat; marinate for 15 minutes.
  4. Step 4: Prepare vegetables by cutting broccoli and slicing carrots. Spread on the baking sheet.
  5. Step 5: Add marinated chicken to the baking sheet among the vegetables in a single layer.
  6. Step 6: Scatter cherry tomatoes over the chicken and veggies.
  7. Step 7: Drizzle remaining marinade over everything, season with salt and pepper, and roast for 25-30 minutes.
  8. Step 8: Let rest for a few minutes, garnish with parsley if desired, and serve warm.

Notes

  • Customize with your favorite veggies like bell peppers or zucchini.
  • Marinate chicken ahead of time for extra flavor.
  • Leftovers can be stored in the fridge for up to three days.