Description
Balsamic chicken and veggie sheet pan brings zesty flavor to your weeknight dinner routine with minimal cleanup. Roasting chicken and colorful vegetables together creates a simple, delicious meal that comes together faster than ordering takeout.
Ingredients
Scale
Primary Proteins:
- 1.25 pounds chicken tenderloins or breasts
Secondary Vegetables:
- 2 heads broccoli
- 1 cup baby carrots
- 0.5 pint cherry tomatoes
Seasonings and Liquids:
- 6 tablespoons balsamic vinegar
- 0.5 cup zesty Italian dressing
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- Salt
- Pepper
- Fresh parsley
Instructions
- Preheat the oven to 400°F and prepare a large sheet pan with cooking spray or parchment paper for easy cleanup.
- Mix 6 tablespoons balsamic vinegar and ½ cup Italian dressing in a bowl to create your marinade.
- Trim 1.25 pounds of chicken tenderloins and place them in a large resealable bag with ⅓ cup of the marinade mixture.
- Seal the bag and refrigerate for 30 minutes to let the chicken absorb the flavors.
- Chop 2 heads of broccoli into small florets and slice 1 cup baby carrots in half.
- Spread broccoli and carrots on the sheet pan and toss with 3 tablespoons olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt, and pepper.
- Roast the vegetables at 400°F for 10-15 minutes until they start to soften.
- Add ½ pint cherry tomatoes to the pan and continue roasting for another 5-10 minutes.
- Remove the chicken from the marinade and place the tenders evenly on the sheet pan.
- Brush the remaining marinade over the chicken and roast for 7-15 minutes until the internal temperature reaches 165°F.
- Sprinkle fresh parsley on top and serve hot, optionally with rice or quinoa.
Notes
- Let the chicken marinate for at least 30 minutes to develop deep, rich flavor that tenderizes the meat and infuses it with balsamic goodness.
- Space chicken and vegetables evenly on the sheet pan to ensure everything cooks uniformly and gets that perfect golden-brown edge.
- Check chicken temperature with a meat thermometer to guarantee it reaches 165F, preventing any risk of undercooking while keeping the meat juicy.
- Swap out vegetables based on seasonal availability or personal preference, making this a super flexible weeknight dinner that adapts to what’s in your kitchen.
- Prep Time: 40 minutes (includes chopping and marinating)
- Cook Time: 26-36 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg