Sheet Pan Balsamic Chicken
May 22, 2022
Sheet Pan Balsamic Chicken (Recipe)
2 1/2 teaspoons Italian seasoning
1/4 cup balsamic vinegar
4 (6-ounce) boneless, skinless chicken breasts
1/2 head broccoli, cut into florets
1 cup baby carrots, sliced in half
1/2 onion, cut into 1/2-inch chunks
1 cup cherry tomatoes
1/2 teaspoon black pepper
1/4 cup red or white wine vinegar
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp crushed red pepper
3/4 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
In a large, resealable plastic bag, combine 3/4 cup Italian dressing and the balsamic vinegar; mix well. Add chicken, seal bag, and refrigerate at least 1 hour.
When ready to cook, place remaining 1/4 cup Italian dressing in a large bowl. Add broccoli, carrots, onion, tomatoes, and black pepper; mix well until evenly coated. Place on baking sheet.
Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
Bake 15 minutes, remove from oven, and arrange chicken between vegetables on baking sheet. Discard marinade.
Bake 20 to 25 minutes or until chicken is no longer pink in center and vegetables are roasted.
Servings : 4
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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