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Sheet Pan Lemon Balsamic Chicken and Veggies
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Description
This sheet pan lemon balsamic chicken and veggies is such a simple and flavorful meal! It also just needs one pan for easy clean up.
Ingredients
- 1-¼ pound Chicken Tenders, Boneless And Skinless
- ¼ cups White Lemon Balsamic Vinegar
- ¼ cups Zesty Italian Dressing
- 2 Tablespoons Honey
- 2 whole Basil Leaves, Roughly Chopped
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Onion
- 1 pint Grape Tomatoes, Halved
- 2 whole Carrots, Peeled And Sliced Into Rounds
- 10 ounces, weight Brussels Sprouts, Halved
- Salt As Needed
- Freshly Cracked Black Pepper, As Needed
Preparation
Put the chicken into a large zip top bag. Combine the balsamic, zesty Italian dressing, honey, basil, garlic powder and dried onion in a bowl and whisk it all together. Pour half of that mixture into the zip top bag with the chicken and squish it around to make sure the chicken is coated. Set it in the refrigerator to marinate for 30 minutes. While the chicken marinates, combine the tomatoes, carrots and brussel sprouts in the bowl of remaining marinade and toss it all together thoroughly. Set it aside.
When the chicken is almost done marinating, preheat the oven to 400ºF and line a sheet tray with a silicone mat. Lay out the marinated chicken in a single layer on one half, and the marinated veggies in a single layer on the other side. Season everything with a sprinkle of salt and pepper on top, then roast everything for 25 minutes. Take it out and serve immediately. Enjoy!
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