Balsamic Chicken and Veggies

NOTE: The recipe below was adapted from the website included at the bottom of the page. Please visit that website for more complete directions and additional great recipe ideas!

cereal and milk

Serves 4


Balsamic Chicken and Veggies

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 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


  1. 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.
  2. Whisk together the balsamic vinegar and zesty Italian dressing.
  3. If not using frozen, chop the broccoli into small pieces. Slice the baby carrots in half.
  4. Place broccoli + carrots on the prepared tray. Toss in Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
  5. Roast the veggies for 10-15 minutes.
  6. 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.
  7. 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.
  8. Serve the chicken and veggies with the remaining balsamic + Italian mixture.


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