Balsamic Chicken Sheet Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1-1/4 pounds chicken tenders or breasts
02 -
2 heads broccoli
03 -
1 cup baby carrots
04 -
1/2 pint cherry tomatoes
→ Marinade & Seasoning
05 -
6 tablespoons balsamic vinegar
06 -
1/2 cup zesty Italian dressing (fat free is great)
07 -
3 tablespoons olive oil
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon garlic powder
10 -
Salt and pepper, to taste (optional)
11 -
Fresh parsley, chopped (optional)
→ Other
12 -
Cooking spray
# Instructions:
01 -
Preheat oven to 400°F (204°C). Spray a large sheet pan with cooking spray. If your pan isn't nonstick, line it with parchment paper to prevent the balsamic and Italian mixture from sticking.
02 -
In a small bowl, whisk together the balsamic vinegar and zesty Italian dressing until well combined.
03 -
Trim chicken tenderloins of fat and undesired parts. If using chicken breasts, cut them into small 1/4 to 1/2-inch thick pieces to resemble the size of tenders. Place 1/3 cup of the balsamic/Italian mixture in a large zip-top bag and add the chicken. Seal the bag and coat the chicken with the marinade. Refrigerate to marinate for at least 30 minutes and up to 6 hours.
04 -
Chop the broccoli into small florets. Slice the baby carrots in half lengthwise. Leave cherry tomatoes whole (note: if you prefer your tomatoes less roasted, you can add them later in the cooking process).
05 -
Place the prepared broccoli, carrots, and cherry tomatoes on the prepared baking sheet. Sprinkle with Italian seasoning, drizzle with olive oil, and add garlic powder, salt, and pepper to taste. Toss to coat evenly. Roast the vegetables in the preheated oven for 10-15 minutes.
06 -
Remove the sheet pan from the oven and stir the vegetables. Push the vegetables to the sides of the pan, creating an empty space in the center. Place the marinated chicken tenders (discard remaining marinade) in the center of the pan. Brush another 1/3 cup of the balsamic/Italian mixture over the chicken.
07 -
Return the pan to the oven and continue cooking for an additional 7-15 minutes, depending on the size of your chicken pieces. Be careful not to overcook the chicken. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
08 -
Remove from the oven when chicken is cooked through. Serve the chicken and vegetables with the remaining balsamic/Italian mixture drizzled over the top. Sprinkle with freshly chopped parsley if desired. This dish pairs well served over rice or quinoa.
# Notes:
01 -
To ensure all components finish cooking at the same time, consider the size of your chicken pieces. Thinner pieces will cook faster than thick ones.
02 -
If you prefer your cherry tomatoes less roasted and softer, add them to the pan after the broccoli and carrots have been roasting for 5-10 minutes.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
04 -
Reheat leftovers in the oven or microwave until warmed through.