One Pan Balsamic Chicken Veggies Recipe By Tasty

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ONE PAN BALSAMIC CHICKEN AND VEGGIES



One Pan Balsamic Chicken and Veggies image

This One Pan Balsamic Chicken and Veggies couldn't get any easier! This is a a 20 minute meal that is sure to please!

Provided by Jaclyn

Categories     Main Course

Time 23m

Number Of Ingredients 10

1/4 cup + 2 Tbsp Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes ((more or less to taste))
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus
1 1/2 cups matchstick carrots
1 cup grape tomatoes (, halved)

Steps:

  • In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
  • Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat.
  • Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  • Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Nutrition Facts : Calories 342 kcal, Carbohydrate 20 g, Protein 33 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 351 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

ONE-POT BALSAMIC CHICKEN AND VEGGIES



One-Pot Balsamic Chicken and Veggies image

Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.

Provided by Lanzzz

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup balsamic vinegar
¼ cup extra-virgin olive oil, divided
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1 medium sweet potato, peeled
2 (16 ounce) packages chicken tenders
kosher salt to taste and freshly ground black pepper to taste
1 cup chopped asparagus
1 cup broccoli florets
½ cup halved cherry tomatoes

Steps:

  • Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
  • Cut sweet potato into 1/4-inch thick fries.
  • Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
  • Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
  • Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g

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

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

ONE PAN BALSAMIC CHICKEN, PASTA & VEGETABLES



One Pan Balsamic Chicken, Pasta & Vegetables image

One Pan Balsamic Chicken, Pasta & Vegetables is a quick nutritious dinner that comes together in under 30 minutes. Easy to make, veggie packed and so tasty!

Provided by The Clean Eating Couple

Categories     Main Course

Time 30m

Number Of Ingredients 13

1/2 lb penne pasta ((lentil or GF if necessary))
1 lb chicken breasts
2 tablespoons olive oil (separated, see notes below)
1 cup cherry tomatoes
1 cup broccoli
1 cup sliced baby bella mushrooms
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes ((omit if you don't like heat))
1 tablespoon freshly chopped basil
1/2 cup chicken stock
3 tablespoons balsamic vinegar

Steps:

  • In small pan, bring water to a boil for pasta. In a large skillet pan heat 2 tbsp olive oil.
  • While water is boiling, cut chicken into 1 inch cubes. Once oil is hot, add chicken to the pan and sauté for 12-15 minutes until chicken is browned on edges and cooked through
  • While the chicken is cooking, cut vegetables and herbs.
  • Once the chicken has cooked, add in vegetables, herbs, spices and chicken stock. Cover and reduce heat to medium. Cook for 5 minutes.
  • While veggies sauté, cook pasta per directions on the box.
  • Uncover the pan. Add balsamic vinegar and cooked pasta to the pan. Saute uncovered for additional 3-4 minutes. Serve + enjoy!

Nutrition Facts : ServingSize 4 oz pasta + veggies, Calories 425 kcal, Carbohydrate 44 g, Protein 37 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 4 g, Sugar 5 g

BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY



Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender
olive oil
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut sweet potatoes into medium julienne.
  • Spread sweet potatoes evenly onto parchment paper-lined baking tray.
  • Season with olive oil, pepper, and salt.
  • Bake for 20 minutes. Set aside.
  • Trim asparagus and cut into pieces diagonally.
  • Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
  • Season chicken with pepper and salt. Place on top of the veggies.
  • Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  • While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
  • Distribute veggies and chicken into four containers.
  • Pour the sauce reduction onto the chicken.
  • Can be refrigerated up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams

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 @MakeItYours

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!

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