Description
Weeknight dinners just got easier (and tastier!) with this one-pan balsamic chicken and veggie recipe. Juicy, tangy chicken is paired with crisp-tender broccoli, sweet carrots, and juicy tomatoes — all roasted together in a bold balsamic-Italian dressing blend. It’s healthy, hearty, and cleanup is a breeze.
Ingredients
Cooking spray
6 tbsp balsamic vinegar
½ cup fat-free zesty Italian dressing
1¼ lbs chicken tenderloins or breasts
2 heads broccoli, cut into florets
1 cup baby carrots
½ pint cherry tomatoes
1 tsp Italian seasoning
3 tbsp olive oil
½ tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with foil and spray with cooking spray.
In a bowl, whisk together balsamic vinegar, Italian dressing, olive oil, garlic powder, and Italian seasoning.
Toss chicken with half the marinade. Arrange on one side of the baking sheet.
Toss broccoli and carrots in the remaining marinade and spread them beside the chicken.
Roast for 20 minutes, then add cherry tomatoes and continue roasting for another 10–15 minutes or until chicken is cooked through and veggies are tender.
Garnish with fresh parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
Nutrition
- Calories: 320/serving
- Fat: 16g/serving
- Carbohydrates: 14g/serving
- Fiber: 5g/serving
- Protein: 30g/serving