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Balsamic Chicken and Veggies

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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


  • 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.
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