Chicken Veggies Sheet Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 broccoli heads
02 -
1/2 pint of cherry tomatoes
03 -
1-1/4 pounds of chicken breasts or tenders
04 -
1 cup of baby carrots
→ Marinade & Seasoning
05 -
1/2 cup fat-free Italian dressing (choose zesty if you can)
06 -
6 tablespoons of balsamic vinegar
07 -
3 tablespoons of olive oil
08 -
1 teaspoon dried Italian herbs
09 -
1/2 teaspoon garlic powder
10 -
Optional: chopped fresh parsley
11 -
Salt and pepper to your liking (optional)
→ Other
12 -
Nonstick spray for cooking
# Instructions:
01 -
Fire up your oven to 400°F (204°C). Spray a big baking pan with cooking spray. Use parchment paper to line it if it's not nonstick so nothing sticks to the pan.
02 -
Combine the balsamic vinegar and zesty Italian dressing in a small mixing bowl. Stir them together until blended well.
03 -
Cut away any unwanted fat from the chicken. If using breasts, slice them into thin pieces about 1/4 to 1/2-inch thick to match the size of tenders. Place 1/3 cup of the marinade in a plastic bag, add the chicken, and seal it. Shake gently to coat. Let it rest in the fridge for 30 minutes to 6 hours.
04 -
Slice baby carrots in half down the middle. Trim broccoli into small florets. Leave cherry tomatoes whole (or toss them on later if you like them less soft).
05 -
Spread the broccoli, tomatoes, and carrots onto the baking sheet. Drizzle olive oil over them, sprinkle with salt, pepper, Italian herbs, and garlic powder. Toss it all together so the seasoning coats everything. Roast in the oven for 10-15 minutes.
06 -
Take the pan out of the oven and mix up the veggies a bit. Push them to the edges, leaving space in the middle. Arrange the marinated chicken in the center (discard used marinade). Coat the chicken with another 1/3 cup of the balsamic mixture.
07 -
Put the pan back in the oven. Let everything cook for 7-15 minutes, depending on how thick the chicken is. The chicken's temperature should hit 165°F (74°C) when you check it with a meat thermometer. Don’t let it dry out.
08 -
Once the chicken is ready, take everything out of the oven. Serve the chicken and veggies together, with leftover balsamic mixture drizzled on top. Sprinkle parsley on top if you like. Pair it with quinoa or rice for a complete meal.
# Notes:
01 -
Cut chicken into smaller pieces so everything cooks at the same time.
02 -
If you want softer tomatoes, add them to the oven a few minutes after the broccoli and carrots.
03 -
Store leftovers in the fridge for up to 3 days in a sealed container.
04 -
Reheat any leftovers in a microwave or oven before eating.