Easy Balsamic Chicken and Veggie Sheet Pan Dinner Delight

This Balsamic Chicken and Veggie Sheet Pan Dinner is a quick and delicious recipe that brings vibrant seasonal vegetables and tender chicken together in one pan.

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Prep Time 10

Cook Time 30

Marination Time 30

Total Time 40

Servings: 4 servings

Course: dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

¼ cup Balsamic Vinegar Adds a tangy depth of flavor; essential for the perfect balance in this dish.
¼ cup Italian Dressing Provides an extra dash of zest; feel free to substitute with a homemade vinaigrette.

For the Chicken

1 pound Chicken Tenderloins Juicy and tender; boneless skinless chicken thighs can be used for richer flavor if preferred.

For the Vegetables

2 cups Broccoli Cut into small florets for even cooking.
1 cup Baby Carrots Can be swapped with sliced regular carrots.
1 cup Cherry Tomatoes Add them later during cooking for a firmer texture.

For Drizzling and Seasoning

2 tablespoons Olive Oil Helps roast the veggies and enhances the flavor.
1 teaspoon Italian Seasoning Essential for infusing the dish with herby goodness.
1 teaspoon Garlic Powder Key spice to elevate the flavor profile.
to taste Salt
to taste Pepper

Equipment

large mixing bowl
large baking sheet

Method

Step-by-Step Instructions for Balsamic Chicken and Veggie Sheet Pan Dinner

Preheat your oven to 400°F (200°C).
In a mixing bowl, whisk together balsamic vinegar and Italian dressing until well combined.
Place the chicken tenderloins into the bowl with the marinade, ensuring they are thoroughly coated. Cover and marinate for at least 30 minutes.
Chop the broccoli into small florets and slice the baby carrots into uniform pieces. Set cherry tomatoes aside.
On a large baking sheet, spread the broccoli, baby carrots, and cherry tomatoes, leaving space for the chicken.
Drizzle vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss well.
Place the baking sheet in the oven and roast the vegetables for 10-15 minutes until they begin to soften.
Remove the baking sheet, make space in the center, and place the marinated chicken tenderloins there. Brush with marinade.
Return to the oven and roast for an additional 7-15 minutes until the chicken is cooked through and reaches 165°F (75°C).
Let cool for a few minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 80mgCalcium: 80mgIron: 2mg

Notes

Feel free to swap proteins or vegetables to suit dietary needs, making every dish unique.

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