1. Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables, but they may release more moisture during roasting, leading to softer results. For best texture, thaw and pat them dry before adding to the pan.

2. How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes and up to 6 hours. The longer you marinate, the more flavor it will absorb—but don’t exceed 6 hours, or the acid from the vinegar may toughen the meat.

3. What should I do if my chicken cooks faster than the vegetables?

If the chicken is done early, remove it from the pan and loosely cover it with foil while the veggies finish roasting. This prevents overcooking and keeps it juicy.

4. Can I make this dish ahead of time?

Yes! You can prep the veggies and marinate the chicken the night before. When ready to cook, just assemble on the sheet pan and roast as directed for a convenient meal.

Lemon Herb Balsamic Chicken and Veggies

Name: Lemon Herb Balsamic Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 tablespoons balsamic vinegar; 1/2 cup zesty Italian dressing (fat-free optional); 1 1/4 pounds chicken tenderloins or sliced chicken breasts; 2 heads broccoli, chopped into florets; 1 cup baby carrots, halved lengthwise; 1/2 pint cherry tomatoes; 3 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley (optional, for garnish); Cooking spray or parchment paper

Description

An easy and healthy sheet pan dinner featuring balsamic-marinated chicken and roasted vegetables, perfect for quick weeknight meals.

Ingredients

Scale

6 tablespoons balsamic vinegar
1/2 cup zesty Italian dressing (fat-free optional)
1 1/4 pounds chicken tenderloins or sliced chicken breasts
2 heads broccoli, chopped into florets
1 cup baby carrots, halved lengthwise
1/2 pint cherry tomatoes
3 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Cooking spray or parchment paper

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Instructions

Preheat oven to 400°F. Spray a large sheet pan with nonstick cooking spray or line with parchment paper.
Whisk together balsamic vinegar and Italian dressing to create the marinade and sauce.
Trim chicken tenderloins or slice chicken breasts into thin strips. Add 1/3 cup of marinade and chicken to a zip-top bag and marinate in the fridge for 30 minutes to 6 hours.
Chop broccoli and halve baby carrots. Place them on the prepared sheet pan with cherry tomatoes. Drizzle with olive oil, season with Italian seasoning, garlic powder, salt, and pepper. Toss to coat.
Roast vegetables for 10–15 minutes to give them a head start.
Remove pan, push veggies to the sides, and add marinated chicken to the center (discard marinade). Brush another 1/3 cup of marinade over the chicken.
Return to oven and roast for an additional 7–14 minutes, depending on chicken thickness. Use a meat thermometer to ensure internal temperature reaches 165°F.
Remove from oven, drizzle remaining unused marinade over chicken and veggies, and garnish with fresh parsley if desired.

Notes

Add cherry tomatoes later if you prefer them firmer.
Use a thermometer to avoid overcooked chicken—165°F is the target temperature.
Thinner chicken pieces will cook faster; adjust timing accordingly.
You can prep veggies and marinate the chicken the night before to save time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Sheet Pan / Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 323 kcal
Sugar: 11 g
Sodium: 848.6 mg
Fat: 11.6 g
Carbohydrates: 20.8 g
Fiber: 5.6 g
Protein: 33 g
Cholesterol: 70 mg