ONE PAN Balsamic Chicken and Veggies




Ingredients
  • 6 tablespoons basalmic vinegar
  • 1/2 cup zesty Italian dressing (fat free is great)
  • 1.25 pounds chicken tenders (or breasts)
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper


Instructions
  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
  2. Whisk together the balsamic vinegar and zesty Italian dressing.
  3. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)
  4. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  5. Chop the broccoli into small pieces. Slice the baby carrots in half.
  6. Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
  7. Roast the veggies for 10-15 minutes.
  8. Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.
  9. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.**The cooking time will largely vary based on the size of your chicken. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**
  10. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
  11. Great served over rice or quinoa!


This Recipe adapted from this -->> SITE

Komentar

Posting Komentar

Postingan populer dari blog ini

Easy Almond Puff Pastry

Gambar
INGREDIENTS Easy Almond Puff Pastry 1 Egg 1 tbsp Water 7 ounces Almond Paste (see recipe for homemade almond paste below) 1 sheet Puff Pastry 1/4 cup Sliced Almonds Homemade Almond Paste 1 1/2 cups Raw Almonds 1 1/2 cups Powdered Sugar 1 Egg White 1 1/2 tsp Almond Extract 1/4 tsp Sea Salt 1/4 cup Coconut Sugar or Regular Sugar 2 tsp Pure Vanilla Extract 1/2 cup Powdered Sugar extra INSTRUCTIONS Homemade Almond Paste Add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor. You may add 1/4 cup of powdered sugar extra at a time if the paste is runny. Add the powdered sugar and pulse in the food processor until it gathers together. Easy Almond
Baca selengkapnya

PECAN SANDIE PRALINE BARS

Gambar
INGREDIENTS: FOR THE COOKIE LAYER: 1 cup (226g) unsalted butter, softened 1/3 cup (67g) firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 & 1/4 (270g) cups all-purpose flour 1 teaspoon salt 1 cup (120g) finely chopped pecans* FOR THE TOPPING: 2/3 cup (158ml) light corn syrup 1/2 cup (100g) firmly packed light brown sugar 2 large eggs 2 tablespoons (28g) unsalted butter, melted 1 teaspoon vailla extract 1/4 teaspoon salt 1 & 1/2 cups (180g) chopped pecans* 2 cups (340g) semisweet chocolate chips DIRECTIONS: TO MAKE THE COOKIE LAYER: Preheat oven to 350°F. Grease an 8-inch square baking pan. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined. Transfer the mixture to the prepared pan, and press evenly into the bottom
Baca selengkapnya

CRISPY ROASTED CHICKEN

Gambar
INGREDIENTS 1 (3-4 pound) whole chicken (giblets removed and discarded, if included) 6 cloves garlic, minced (about 2 Tbsp.) 2 Tbsp. butter, melted salt and freshly ground black pepper INSTRUCTIONS Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. (Optional: Cover and refrigerate for 12-24 hours.) Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so br
Baca selengkapnya