One Pan Balsamic Chicken Pasta Vegetables Recipes

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ONE PAN BALSAMIC CHICKEN AND VEGGIES



ONE PAN Balsamic Chicken and Veggies image

Easy Balsamic Chicken and Veggies made on 1 pan!

Provided by Chelsea

Categories     Dinner

Time 30m

Number Of Ingredients 10

6 tablespoons basalmic vinegar
1/2 cup zesty Italian dressing ((fat free is great))
1.25 pounds chicken tenders ((or breasts))
2 heads broccoli
1 cup baby carrots
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
3 tablespoons olive oil
1/2 teaspoon garlic powder
Optional: fresh parsley, salt and pepper

Steps:

  • Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
  • Whisk together the balsamic vinegar and zesty Italian dressing.
  • Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)
  • Place 1/3 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.
  • Chop the broccoli into small pieces. Slice the baby carrots in half.
  • 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.
  • Roast the veggies for 10-15 minutes.
  • Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.
  • 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. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**
  • Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
  • Great served over rice or quinoa!

Nutrition Facts : Calories 591 kcal, ServingSize 1 serving

30 MINUTE ONE POT BALSAMIC CHICKEN AND VEGETABLES



30 Minute One Pot Balsamic Chicken and Vegetables image

30 Minute One Pot Balsamic Chicken and Vegetables is the perfect quick weeknight meal that is full of flavor, tender chicken and crisp, fresh vegetables. Put this delicious dish over your favorite whole wheat pasta or brown rice.

Provided by Julia

Time 30m

Number Of Ingredients 12

1/4 cup + 2 Tablespoons Newman's Own Zesty Italian Dressing {or do a homemade version of Italian dressing to use}
3 Tablespoons balsamic vinegar
1 1/2 Tablespoons honey
1/4 teaspoon crushed red pepper flakes {more of less for spice}
2 Tablespoons olive oil
1/4 cup sweet onion, chopped
3 garlic cloves, minced
1 lb. chicken breast tenderloins
1 lb fresh Green beans, trimmed and chopped in half
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved
Serve over brown rice or pasta.

Steps:

  • In a small mixing bowl whisk together the Italian salad dressing, balsamic vinegar, honey and red pepper flakes and set aside. This creates the sauce you will use when cooking.
  • In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the onion and garlic and sauté for 2 minutes. If using thicker chicken breasts pound them down to be thinner or butterfly cut them into two. Season the chicken with salt and pepper on both sides and then place the chicken in one single layer in the skillet. Cook the chicken for about 7-8 minutes. Rotate chicken and add the green beans to the pan. Continue to cook the chicken until it is cooked through about 7-8 more minutes {chicken should be 165 degrees F}. If you are using thicker chicken breasts the cook time will take longer.
  • Add half of the sauce mixture {the honey, balsamic mixture} to the skillet and turn the chicken over until they are coated. Remove the chicken and set aside on a large platter leaving the remainder of the sauce in the skillet.
  • In the same skillet add the matchstick carrots to the green beans and sauté until the green beans crisp but slightly tender {make sure to continue stirring frequently}, about 7-8 minutes. Add the vegetables to the platter with the chicken.
  • Add the remaining half of the sauce mixture to the same skillet and simmer for 2 minutes, or until the mixture thickens slightly. Add the chicken and vegetables back to the skillet along with the fresh cherry tomatoes and cook for an additional 1 minute, stirring to coat everything. Remove from the heat and add salt and pepper to taste. Serve alongside whole wheat pasta or brown rice.

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

Steps:

  • In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  • Season chicken with salt and pepper.
  • Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
  • Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
  • Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
  • Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams

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