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
- 1/2 cup balsamic vinegar
- 2 1/2 Tbsps raw honey
- 1 lb. chicken tenders
- 2 medium zucchini, sliced into 1 inch pieces
- 1 cup small organic carrots, chopped
- 1 pint cherry tomatoes
- 1 tsp Italian seasoning
- 2 Tbsp 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 non-stick tray with olive oil spray.
In a small bowl, whisk together the balsamic vinegar, honey, 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 15 minutes or up to 4 hours.
Place all the veggies on your prepared tray.
Add oil, garlic powder, Italian seasoning, salt, pepper and mix to get them all coated and seasoned.
Make some space in the middle of the tray and add the marinated chicken tenders.
Roast in the preheated oven for about 20 minutes, until the chicken is tender and cooked through.
Once cooked, brush the chicken with the remaining, untouched balsamic dressing mixture.