Sheet Pan Honey Balsamic Chicken Tenders and Vegetables

Step 1

Preheat the oven to 400 degrees F.

Step 3

In two medium bowls whisk together each of the marinades {the chicken marinade and the vegetables marinade}.

Step 5

Place parchment paper on a large baking tray and lay the chicken tenders in a row. Use a brush to brush each side of the chicken tenders with the chicken marinade. Drizzle the remaining marinade over top of the chicken.

Step 7

In a large mixing bowl put the onion, zucchini and bell peppers {not the tomatoes or carrots}, add the vegetable marinade in and combine well.

Step 9

Pour the vegetables on the baking sheet next to the chicken and spread the vegetables into an even layer.

Step 11

Roast in the oven at 400 degrees F for 15 minutes and then add the tomatoes and carrots to the sheet pan. Roast for another 10-15 minutes or until the chicken tenders reach an internal temperature of 165 degrees F.

Step 13

Remove from the oven and garnish with fresh parsley. Serve over brown or white rice, pasta or on its own.