Balsamic Chicken and Veggies
Ingredients
- 4 tablespoons balsamic vinegar
- 1/3 cup zesty Italian dressing
- 1 1/4 pounds chicken tenders
- 2 heads broccoli can also use frozen
- 1 cup baby carrots can also use frozen
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Optional: rice can be microwaveable or quinoa
Instructions
- Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (or line with parchment paper if you tray isn’t already nonstick) and set aside.
- Whisk together the balsamic vinegar and zesty Italian dressing.
- If not using frozen, chop the broccoli into small pieces. Slice the baby carrots in half.
- Place broccoli + carrots on the prepared tray. Toss in Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
- Roast the veggies for 10-15 minutes.
- Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic + Italian dressing mixture over the chicken.
- Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it.**The cooking time will largely vary based on the size of your chicken.
- Serve the chicken and veggies with the remaining balsamic + Italian mixture.
Tried this recipe?Let us know how it was!
