One-pan Balsamic Chicken and Veggies

  • 2/3 cup balsamic vinegar
  • ½-1 kg chicken tenders or breasts
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper
  1. Preheat the oven to 200 degrees Celsius. Spray a large tray with cooking spray or brush with olive oil (line with parchment paper if your tray isn’t already nonstick)
  2. Whisk together the balsamic vinegar and some Italian seasoning.
  3. Cut the breasts into small thick pieces.
  4. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  5. Chop the broccoli into small pieces. Slice the baby carrots in half.
  6. Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are super tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
  7. Roast the veggies for 10-15 minutes.
  8. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders (discard marinade) in the center. Brush the balsamic + Italian mixture over the chicken.
  9. 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.
  10. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
  11. Great served over brown rice or quinoa!
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