Balsamic Chicken & Vegetables

This Balsamic Chicken and Vegetable meal is the perfect easy and healthy meal for all of your busy weeknights! It doesn’t break the bank and it tastes incredible! Make this delicious sheet pan recipe in under an hour and serve it up for family dinner!

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Why Make Balsamic Chicken & Vegetables

  • Made in under an hour
  • Healthy recipe
  • Budget-friendly
  • Simple ingredients
  • Easy instructions
  • Low carb
  • Sheet pan recipe
  • Kid-friendly

Ingredients Needed:

Meat – Chicken tenders

Pantry – Balsamic vinegar, olive oil, Italian dressing mix

Seasoning – Garlic powder, salt, black pepper

Produce – Minced garlic, baby carrots, yellow squash, gold potatoes, grape tomatoes, broccoli florets

How to Make Balsamic Chicken & Vegetables

Store in the refrigerator until ready to cook after placing the chicken tenders in a large Ziploc bag and adding the balsamic, 1/2 cup of the olive oil, dry Italian seasoning mix, and minced garlic to the bag.

Then, in a separate Ziploc bag, combine the broccoli, baby carrots, squash, grape tomatoes, and baby potatoes and season with the remaining 1/4 cup olive oil, garlic powder, salt and pepper and seal the bag and mix everything to coat the vegetables evenly.

Then, place the vegetables on a large baking sheet, spread out evenly, and cook at 425° F for 15 minutes.

Finally, remove the pan from the oven, move the vegetables to the outside of the pan, add the chicken tenders down the center of the pan and bake another 25-30 Minutes until the chicken tenders reach an internal temperature of 160° F.

Enjoy! You’re going to love this one!

Prep-Ahead Instructions:

Place chicken tenders in a large Ziploc bag. Add balsamic, 1/2 cup of the olive oil, dry Italian seasoning mix, and minced garlic to the bag. Set in the refrigerator until ready to cook. In a separate Ziploc bag combine broccoli, baby carrots, squash, grape tomatoes, and baby potatoes. Season with the remaining 1/4 cup olive oil, garlic powder, salt and pepper. Seal the bag and mix everything to coat the vegetables evenly. Place in the refrigerator until ready to cook.

More Sheet Pan Recipes to Try!

Sheet Pan Steak Kebab Bowls – The perfect weeknight steak recipe without the fuss of grilling!

Bacon Cheddar Sheet Pan Grilled Cheese – Whip this grilled cheese up for lunch or dinner!

Sheet Pan Lasagna – This easy lasagna is bursting with flavor!

Balsamic Chicken and Vegetables

Balsamic Chicken and Vegetables

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 50 minutes

Needing an easy & healthy meal? Balsamic Chicken and Vegetables fits the bill perfectly!!

Ingredients

  • 2 lbs. Chicken Tenders
  • 1/3 Cup Balsamic Vinegar
  • 3/4 Cup Olive Oil
  • 1 tsp. Minced Garlic
  • 1 Package of Dry Italian Dressing Mix
  • 12 oz. Fresh (Or Frozen) Broccoli Florets
  • 8 oz. Baby Carrots
  • 2 Medium Yellow Squash, Sliced
  • 1 Pint Grape Tomatoes
  • 1 lb. Baby Potatoes, Diced
  • 1 tsp. Garlic Powder
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

Instructions

  1. Place Chicken Tenders in a Large Ziploc Bag. Add Balsamic, 1/2 Cup of the Olive Oil, Dry Italian Seasoning Mix, and Minced Garlic to the bag. Set in the refrigerator until ready to cook.
  2. In a separate Ziploc bag combine Broccoli, Baby Carrots, Squash, Grape Tomatoes, and Baby Potatoes. Season with the remaining 1/4 Cup Olive Oil, Garlic Powder, Salt, and Pepper. Seal the bag and mix everything to coat the vegetables evenly.
  3. To cook place the Vegetables on a Large Baking Sheet and spread them out evenly. Cook at 425° F for 15 Minutes
  4. Remove the pan from the oven and move the vegetables to the outside of the pan. Add the Chicken Tenders down the center of the pan and bake another 25-30 Minutes until the chicken tenders reach an internal temperature of 160° F.

Notes

Prep Ahead Instructions:

Place Chicken Tenders in a Large Ziploc Bag. Add Balsamic, 1/2 Cup of the Olive Oil, Dry Italian Seasoning Mix, and Minced Garlic to the bag. Set in the refrigerator until ready to cook. In a separate Ziploc bag combine Broccoli, Baby Carrots, Squash, Grape Tomatoes, and Baby Potatoes. Season with the remaining 1/4 Cup Olive Oil, Garlic Powder, Salt, and Pepper. Seal the bag and mix everything to coat the vegetables evenly. Place in the refrigerator until ready to cook.

Cooking Instructions:

To cook place the Vegetables on a Large Baking Sheet and spread out evenly. Cook at 425° F for 15 Minutes. Remove the pan from the oven and move the vegetables to the outside of the pan. Add the Chicken Tenders down the center of the pan and bake another 25-30 Minutes until the chicken tenders reach an internal temperature of 160° F.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 832Total Fat: 53gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 70mgSodium: 1666mgCarbohydrates: 59gFiber: 6gSugar: 10gProtein: 32g

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