Balsamic Chicken Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 heads of broccoli
02 -
1/2 pint of cherry tomatoes
03 -
1-1/4 pounds of chicken tenders or breasts
04 -
1 cup of baby carrots
→ Marinade & Seasoning
05 -
1/2 cup flavorful Italian dressing (fat-free works well)
06 -
6 tablespoons of balsamic vinegar
07 -
Salt and pepper to your liking (optional)
08 -
3 tablespoons of olive oil
09 -
1 teaspoon of Italian-style seasoning
10 -
Fresh parsley, chopped up (optional)
11 -
1/2 teaspoon of garlic powder
→ Other
12 -
Nonstick cooking spray
# Instructions:
01 -
Turn your oven to 400°F (204°C). Spray a big baking pan with nonstick spray. If it’s not a nonstick pan, use parchment paper to avoid sticky messes.
02 -
Grab a small bowl and stir the balsamic and Italian dressing together until smooth.
03 -
Remove any unwanted pieces from the chicken tenders. If using chicken breasts, slice them into thin cuts about 1/4 to 1/2-inch thick. Take a third of the dressing mix (about 1/3 cup) and pour it into a zip bag with the chicken. Seal it tight, then shake to coat the pieces well. Let the bag sit in the fridge for at least half an hour, or up to six hours.
04 -
Slice broccoli into bite-sized florets. Halve the carrots down the middle. Leave the cherry tomatoes whole for now (or add them a bit later while roasting if you don’t want them too cooked).
05 -
Pop the broccoli, carrots, and tomatoes onto the baking pan. Drizzle them with olive oil, sprinkle with garlic powder, seasoning, and your preferred amount of salt and pepper. Toss it all to coat evenly. Put the pan in the hot oven and roast for 10-15 minutes.
06 -
Carefully take the roasting pan out of the oven. Move the veggies to the edges of the pan to make room in the middle. Lay the marinated chicken in the center (toss out the leftover marinade from the bag). Brush another 1/3 cup of the marinade mix over the chicken.
07 -
Slide the pan back into the oven and bake for another 7-15 minutes, depending on the thickness of the chicken cuts. Keep an eye on the chicken—it should reach 165°F (74°C) inside when it’s done. A meat thermometer helps here.
08 -
Once the chicken's fully cooked, take everything out of the oven. Drizzle the rest of the marinade mix over the chicken and veggies. Sprinkle parsley on top if you’re using it. Enjoy it as is or serve with rice or quinoa for a complete meal.
# Notes:
01 -
Cutting chicken into smaller pieces makes sure everything cooks at the same pace. Thin chicken tends to finish faster.
02 -
For less-cooked cherry tomatoes, toss them on the pan a little later—about 5-10 minutes after the other veggies start roasting.
03 -
Leftovers stay good in an airtight container in the fridge for a maximum of three days.
04 -
Reheat any leftovers in the oven or a microwave. Heat until steaming hot.