ONE PAN Balsamic Chicken + Veggies {Perfect for a quick Dinner this week, or Pr…

ONE PAN Balsamic Chicken + Veggies ??
{Perfect for a quick Dinner this week, or Prep ahead lunches! Add this to your plan! ?}
makes about 4 servings
1/3 cup balsamic vinegar
2 Tbsps raw honey
1 lb. chicken tenders
2 medium zucchini, sliced into 1 inch pieces
1 cup very small organic carrots, chopped
1 pint cherry tomatoes
1 tsp dried Italian seasoning
2 Tbsps avocado oil, or olive oil
1 tsp garlic powder
one small bunch of fresh parsley, chopped
sea salt and pepper, to taste
Preheat the oven to 400 degrees f. Spray a large rimmed sheet pan with olive oil spray, or brush with oil.
In a small glass bowl, whisk together the balsamic vinegar, honey, sea salt and pepper.
Place 1/3 cup of the balsamic mixture in a large bag or glass bowl and add the chicken tenders. Coat and place in the fridge to marinate for at least 20 minutes or up to 4 hours. In a medium glass bowl, all veggies, oil, garlic powder, Italian seasoning, sea salt, pepper and toss well to get them all coated and seasoned.
Place all the veggies nicely, and evenly on your prepared sheet pan.
Make some space in the middle of the tray and add the marinated chicken tenders.
Roast in your preheated oven for about 20 minutes, until the chicken is tender and cooked through. Once cooked,
brush the chicken with the remaining, untouched portion of your balsamic dressing mixture.
Serve hot. Enjoy!
❤ Rachel


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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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