Description
This easy and flavorful One Pan Balsamic Chicken and Veggies recipe combines juicy chicken tenderloins marinated in a tangy balsamic and Italian dressing mixture, perfectly roasted alongside seasoned broccoli, carrots, and cherry tomatoes. Ready in just 30 minutes, it’s a wholesome, one-pan meal that’s perfect for busy weeknights or a healthy dinner option.
Ingredients
Scale
For the Chicken Marinade
- 6 tablespoons balsamic vinegar
- 1/2 cup zesty Italian dressing (fat-free recommended)
- 1-1/4 pounds chicken tenderloins or breasts
For the Vegetables
- 2 heads broccoli, chopped
- 1 cup baby carrots, sliced
- 1/2 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 400°F (200°C) and spray a large sheet pan with cooking spray to prevent sticking.
- Prepare the balsamic mixture: In a bowl, whisk together 6 tablespoons of balsamic vinegar and 1/2 cup of zesty Italian dressing until well combined.
- Marinate the chicken: Place the chicken tenderloins or breasts into a sealable plastic bag and pour half of the balsamic mixture over them. Seal the bag and refrigerate to marinate for at least 30 minutes to infuse the flavors.
- Prepare the veggies: While the chicken marinates, chop the broccoli heads and slice the baby carrots. Combine the broccoli, carrots, and cherry tomatoes in a large bowl. Add 1 teaspoon Italian seasoning, 3 tablespoons olive oil, 1/2 teaspoon garlic powder, salt, and pepper. Toss everything together until evenly coated.
- Roast the vegetables: Spread the seasoned vegetables evenly on the prepared sheet pan. Roast in the preheated oven for 10-15 minutes until they begin to soften and develop a light golden color.
- Cook the chicken: Remove the veggies briefly from the oven. Place the marinated chicken pieces in the center of the sheet pan among the vegetables. Brush the chicken with some of the reserved balsamic mixture. Return the pan to the oven and roast for an additional 7-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the pan from the oven and optionally sprinkle fresh chopped parsley on top. Serve the chicken and vegetables drizzled with the remaining balsamic mixture. This dish pairs wonderfully with cooked rice or quinoa for a complete meal.
Notes
- If you don’t have time to marinate the chicken for 30 minutes, you can marinate it for at least 10 minutes, but longer marinating ensures deeper flavor.
- Feel free to substitute chicken breasts for tenderloins, adjusting cooking time accordingly.
- For a lower-fat option, use fat-free Italian dressing as suggested.
- Add other vegetables such as bell peppers or zucchini as desired.
- Make sure to check the chicken’s internal temperature to ensure it is fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
