Skip to main content

Balsamic Chicken

Ingredients

CHICKEN TENDERS

1/3 cup balsamic vinegar

  • 1/3 cup olive oil
  • 1 teaspoon garlic powder
  • 1 zesty Italian dressing- dry packet
  • 1.5 pounds chicken tenders

VEGGIES

  • 1 head broccoli
  • 1 head cauliflower
  • 6 to 8 baby potatoes- sliced in half
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1 teaspoons garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
  2. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
  3. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  4. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
  5. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
  6. 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. Remember, the cooking time will largely vary based on the size of your chicken.
  7. Serve the chicken and veggies with freshly chopped parsley, if desired.


Recipes source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole Prep Time 15   mins Cook Time 30   mins Total Time 45   mins   Buttery Ritz cracker chicken casserole Course:   Main Course Cuisine:   American Keyword:   Chicken, crackers, cream of chicken soup Servings :  5   servings Calories :  452   kcal Author :  Jennie Duncan #recipes with chicken casserole Ingredients 4   cups   cooked chicken  (fully cooked and shredded) 10.5   oz   cream of chicken soup 1   cup   sour cream 1/2   teaspoon   onion powder 1/4   teaspoon   garlic powder 1/4   teaspoon   salt   (or to taste) 1/8   teaspoon   pepper   (or to taste) 1   sleeve   Ritz crackers   (crushed) 6   tablespoons   butter   (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.  Mix cooked and shredded chicken wit...
Post a Comment
Read more

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F.  Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and...
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more