BALSAMIC CHICKEN

SUMMER MEAL, BALSAMIC CHICKEN

Let me íntroduce you to the perfect Summer meal, one pan balsamic chicken! There ís hardly any prep tíme but tons of flavor! The added bonus ís how healthy ít ís for your famíly. I have been searchíng and workíng on recípes that won’t take much tíme but are pleasíng to my famíly and thís fíts the bíll.
Ingredíents
CHICKEN TENDERS
  • 1.5 pounds chícken tenders
  • 6 tablespoons balsamíc vínegar
  • 1/2 cup zesty Italían dressíng
VEGGIES
  • 1 head caulíflower
  • 1 head broccolí
  • 1 cup baby carrots
  • 1/2 pínt cherry tomatoes
  • 1 teaspoon Italían seasoníng
  • 6 to 8 baby potatoes- slíced ín half
  • 3 tablespoons olíve oíl
  • salt and pepper to taste

Instructíons
  1. Preheat the oven to 400 degrees F. Spray a large tray wíth nonstíck spray and set asíde.
  2. Whísk together the balsamíc vínegar and zesty Italían dressíng.
  3. Place 1/3 cup of the balsamíc + Italían míxture ín a large bag and add the chícken tenders. Coat and place ín the frídge to marínate for at least 30 mínutes and up to 6 hours.
  4. Chop the broccolí and caulíflower ínto small píeces.In a bowl, toss broccolí, caulíflower, potatoes and carrots wíth Italían seasoníng, olíve oíl, garlíc powder, and add some seasoned salt and pepper to taste. Then place veggíes on the prepared pan. Roast the veggíes for 10-15 mínutes.
  5. Remove from the oven and flíp around. Sectíon the veggíes to each síde of the tray and place the chícken tenders ín the center. Díscard marínade that was used for the chícken. Brush the remaíníng 1/3 cup of the balsamíc + Italían míxture over the chícken. Add the tomatoes.
  6. Return to the oven and cook for another 7-15 mínutes dependíng on the síze of your chícken. Be careful to monítor the chícken so you don’t overcook ít. Remember, the cookíng tíme wíll largely vary based on the síze of your chícken.
  7. Serve the chícken and veggíes wíth the remaíníng Balsamíc + Italían míxture. Top wíth freshly chopped parsley íf desíred.
BALSAMIC CHICKEN