ONE PAN Balsamic Chicken and Veggies

Busy days, crazy little ones at your feet, say hello to one of the EASIEST dinners ever: ONE PAN Balsamic Chicken and Veggies. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)!

​There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every dinner should be made. 

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Serves 2
*Recipe note: allow marinating time prior to cooking for quicker, easier convenience.


What You Need:
Marinade:

• 3 tbsp basalmic vinegar
• 1 tbsp olive oil
• 1 tbsp lemon juice 
• 1 tsp pure maple syrup 

Pan:

• 2 medium size chicken breast’s (or tenders)
• 1 broccoli
• 1 cup baby carrots
• 1/2 pint cherry tomatoes
• 1 tsp Italian herbs 
• Olive oil
• 1/2 tsp garlic powder
• Optional: fresh parsley, salt and pepper

What to Do:

1. Preheat the oven to 180 degrees C. Spray or drizzle a large tray (line with parchment paper if your 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. Cut the breasts into small inch thick slices
4. Place roughly 1/2 of the balsamic + olive oil mixture in a large bag and add the chicken. 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 and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + olive oil 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.

1. Serve the chicken and veggies with any remaining Balsamic + olive oil mixture. Top with freshly chopped parsley if desired.
2. Great served over rice or quinoa!

Enjoy!