One Pan Balsamic Chicken


  • 6 tablespoons oleoresin vinegar
  • 1/2 cup zesty dressing
  • 1.5 pounds chicken tenders


  • 1 head broccoli
  • 1 head cauliflower
  • 6 to eight baby potatoes- sliced in 0.5
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons vegetable oil
  • salt and pepper to style
One Pan Balsamic Chicken
One Pan Balsamic Chicken


  1. Preheat the kitchen appliance to four hundred degrees F. Spray an oversized receptacle with slippy spray and put aside.
  2. Whisk along the oleoresin vinegar and zesty dressing.
  3. Place 1/3 cup of the oleoresin + Italian mixture during a massive bag and add the chicken tenders. Coat and place within the electric refrigerator to steep for a minimum of half-hour and up to six hours.
  4. Chop the broccoli and cauliflower into tiny items.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoning and pepper to style. Then place veggies on the ready pan. Roast the veggies for 10-15 minutes.
  5. Remove from the kitchen appliance and flip around. Section the veggies to every aspect of the receptacle and place the chicken tenders within the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the oleoresin + Italian mixture over the chicken. Add the tomatoes.
  6. Return to the kitchen appliance and cook for one more 7-15 minutes reckoning on the dimensions of your chicken. take care to observe the chicken therefore you do not cook it. Remember, the preparation time can for the most part vary supported the dimensions of your chicken.
  7. Serve the chicken and veggies with the remaining oleoresin + Italian mixture. high with freshly sliced parsley if desired.

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