Juicy Balsamic Chicken and Veggie Sheet Pan Dinner Bliss

This Balsamic Chicken and Veggie Sheet Pan Dinner is a quick weeknight meal that is flavorful, nutritious, and easy to clean up.

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Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1

Servings: 4 servings

Course: dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

½ cup Balsamic Vinegar Offers a sweet-tangy flavor.
¼ cup Italian Dressing Infuses with zesty flavor.

For the Main Ingredients

1 pound Chicken Tenderloins Can also use boneless, skinless thighs.
2 cups Broccoli Can substitute with green beans.
1 cup Baby Carrots Regular carrots can be used.
1 cup Cherry Tomatoes Add later in cooking.

For Drizzling and Seasoning

2 tablespoons Olive Oil If needed, use avocado oil.
1 teaspoon Garlic Powder Fresh minced garlic can be used.
1 teaspoon Italian Seasoning Use your favorite herbs.
to taste Salt
to taste Pepper

Equipment

baking sheet
mixing bowl
knife
cutting board

Method

Preparation

Preheat oven to 400°F (200°C).
Whisk together balsamic vinegar and Italian dressing. Marinate chicken for at least 30 minutes.
Prepare the veggies: chop broccoli, slice carrots, and add cherry tomatoes to a baking sheet with olive oil and seasonings.
Roast vegetables in the oven for 10-15 minutes.
Add marinated chicken to the baking sheet and roast for an additional 7-15 minutes until cooked through.
Let the dish rest for a few minutes before serving.
Serve garnished with fresh herbs, if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize with your choice of seasonal vegetables and proteins.

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