BALSAMIC CHICKEN BOWLS
Ingredients
6 T balsamic vinegar
1/2 C Zesty Italian Dressing
1-1/4 lbs chicken tenders or breasts, trimmed
2 heads broccoli,
chopped 1 C baby carrots,
sliced in half 1/2 pint cherry tomatoes
1 t Italian seasoning
3 T olive oil
1/2 t garlic powder
fresh parsley
salt and pepper
Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray or line with parchment paper if your tray isn't already nonstick - the balsamic and Italian mixture will stick to it. Set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Cut the breasts into small 1/4 or 1/2 inch pieces. Place 1/3 cup of the balsamic and Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes. Place broccoli and carrots on the prepared tray with the cherry tomatoes, Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Divide the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic and Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the thickness of your chicken. Serve the chicken and veggies with the remaining balsamic and Italian mixture. 04 Tip: Like your tomatoes less roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they will be ultra tender.
