6 tablespoons basalmic vinegar
1/2 cup zesty Italian dressing
(fat free is great)
1.25 pounds 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
Instructions
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Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
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Whisk together the balsamic vinegar and zesty Italian dressing.
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Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces like tenders.
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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.
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Chop the broccoli into small pieces. Slice the baby carrots in half.
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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 ultra tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
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Roast the veggies for 10-15 minutes.
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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 1/3 cup of the balsamic + Italian mixture over the chicken.
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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.
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Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
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Great served over rice or quinoa!