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Sheet Pan Balsamic Chicken & Veggies Recipe

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This recipe for Sheet Pan Balsamic Chicken & Veggies, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Kitchen Murray (Mr Food)

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup Italian dressing, divided
1/4 cup balsamic vinegar
4 (6-ounce) boneless, skinless chicken breasts
1/2 head broccoli, cut into florets
1 cup baby carrots, sliced in half
1/2 onion, cut into 1/2-inch chunks
1 cup cherry tomatoes
1/2 teaspoon black pepper

Directions:
Directions:
Preheat oven to 375 degrees

Coat a baking sheet with cooking spray.

In a large, resealable plastic bag, combine 1/2 cup Italian dressing and the balsamic vinegar; mix well. Add chicken, seal bag, and refrigerate at least 1 hour.

When ready to cook, place remaining 1/4 cup Italian dressing in a large bowl. Add broccoli, carrots, onion, tomatoes, and black pepper; mix well until evenly coated. Place on baking sheet.

Bake 15 minutes, remove from oven and arrange chicken between vegetables on baking sheet. Discard marinade.

Bake 20 to 25 minutes or until chicken is no longer pink in center and vegetables are roasted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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