Balsamic Roasted Chicken & Veggies

This easy, one pan Balsamic Roasted Chicken & Veggies Dinner is so flavorful, healthy, and only takes 10 minutes to prep! The chicken is marinated in a zesty Italian mixture. You can marinate the chicken overnight for an even quicker prep time when you are ready to cook this delicious meal!

I hope you give this recipe a try and it becomes a new family favorite! Be sure to check out my Sheet Pan Lemon Chicken & Veggies recipe as well as another awesome one pan meal!

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Ingredients

Chicken Breasts - 20 ounces of boneless, skinless chicken breasts.
Broccoli - 12 ounces of fresh broccoli florets.
Baby Carrots - You will need 12 ounces of baby carrots, sliced long ways in half.
Cherry Tomatoes - 8 ounces of fresh cherry tomatoes, cut into halves.
Balsamic Vinegar- I used 6 tablespoons of balsamic vinegar.
Italian Dressing - 1/2 cup fat-free Zesty Italian Dressing
Salt & Pepper - 1 teaspoon of each, or to taste.
Dan-O's - I used about 2 teaspoons of Dan-O's All-Purpose Seasoning. You can actually use the discount code “KATIE10″ for 10% off at Dan-O’s! I love Dan-O’s seasoning because it is zero calories, low sodium, and has no chemicals or sugar.
Italian Seasoning - 1 1/2 teaspoons of Italian Seasoning.
Garlic Powder - 1 teaspoon of garlic powder
Olive Oil - 2 tablespoons of extra virgin olive oil.

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How To Make It

Whisk together the balsamic vinegar and zesty Italian dressing in a large liquid measuring cup and set aside. This will be your chicken marinade.
Place half the balsamic & Italian dressing mixture in a large bag with the chicken. Marinate for at least 30 minutes and up to overnight.
Preheat the oven to 400°F. Line a large baking sheet with foil & some non-stick spray. Set aside.
Spread the broccoli, carrots, and cherry tomatoes around the edges of the pan. Lay the marinated chicken breasts in the middle of the pan. Discard remaining marinade. Top with olive oil, Italian seasoning, garlic powder, and Dan-O’s seasoning, and salt & pepper to taste.
Bake for 30 minutes. At the 15 minute mark, remove from the oven and mix around the veggies. Top chicken with the reserved balsamic & Italian mixture. Continue to bake for remaining 15 minutes.
Serve and enjoy!!

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How To Store Leftovers

You can store leftovers in the fridge for up to 4 days in an airtight container. To reheat them, just pop each serving in the microwave for about a minute to a minute and a half.

My favorite storage containers are by the brand Razab. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins

Cook Time 30 mins

Rest Time 30 mins

Total Time 1 hr 10 mins

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Main Course

Difficulty: Beginner

Servings: 5

Calories: 247 kcal

Description

Ingredients

20 oz chicken breasts (boneless, skinless)
12 oz broccoli florets (fresh)
12 oz baby carrots (cut long ways in half)
8 oz cherry tomatoes (cut into halves)
6 tbsp balsamic vinegar
½ cup fat-free Zesty Italian Dressing
2 tsp Dan-O’s Original Seasoning
1 ½ tsp Italian Seasoning
1 tsp garlic powder
Salt (to taste)
Black pepper (to taste)
2 tbsp olive oil (extra virgin)

Instructions

1
Whisk together the balsamic vinegar and zesty Italian dressing in a large liquid measuring cup and set aside. This will be your chicken marinade.
2
Place half the balsamic & Italian dressing mixture in a large bag with the chicken. Marinate for at least 30 minutes and up to overnight.
3
Preheat the oven to 400°F. Line a large baking sheet with foil & some non-stick spray. Set aside.
4
Spread the broccoli, carrots, and cherry tomatoes around the edges of the pan. Lay the marinated chicken breasts in the middle of the pan. Discard remaining marinade. Top with olive oil, Italian seasoning, garlic powder, and Dan-O’s seasoning, and salt & pepper to taste.
5
Bake for 30 minutes. At the 15 minute mark, remove from the oven and mix the veggies around. Top chicken with the reserved balsamic & Italian mixture. Continue to bake for remaining 15 minutes.
6
Serve and enjoy!!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 247kcal

% Daily Value *
Total Fat 7g11%
Cholesterol 75mg25%
Sodium 630mg27%
Total Carbohydrate 17g6%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, one pan

Read it online: https://cookingkatielady.com/recipe/balsamic-roasted-chicken-veggies/