Sheet Pan Balsamic Chicken Tenders with Vegetables is an easy no-fuss meal that cooks on one sheet pan with little clean-up required. Chicken Breast Tenders are roasted in a honey balsamic sauce along with a mixture of colorful vegetables to create a healthy, filling meal the whole family will love.
Can you believe summer is coming to a close and school is starting up?
In my house that means that quick, healthy dinners are the key to a happy household during the week.
I love making this Sheet Pan Balsamic Chicken Tenders and Vegetables recipe. It really is a complete meal with simple ingredients.
I used a protein and vegetables in this recipe which makes for quick dinners as they cook relatively fast. As a mom of three boys under seven, I must admit that dinners during the week can be a struggle on busy weeknights.
Between homework and after-school sports we don’t have time for complicated meals every night.
Sheet pan meals are the answer. If you haven’t tried sheet pan meals, you have to! They are life changing. What I love most about sheet pan meals is that everything cooks on one baking sheet meaning less clean-up at the end of the meal.
That is music to my ears and I am sure many of you as well.
If you like dinner recipes check out my dinner recipes here. We also love this Sheet Pan Mediterranean Cod, Mediterranean Sheet Pan Chicken, Sheet Pan Lemon Parmesan Chicken Tenders and this Sheet Pan Chicken Sausage and Vegetables.
Recipe Ingredients
- Chicken: This recipe uses chicken tenderloins. I like that they cook quickly alongside the vegetables. You can sub in chicken breasts or chicken thighs just adjust the cook time to make sure they reach an internal temperature of 165 degrees F.
- Vegetables: The vegetables in this sheet pan meal is onion, zucchini, bell pepper, cherry tomatoes and carrots. You can mix up any veggies you want.
- Marinade: The marinade adds lots of flavor to the chicken and vegetables. The marinade uses olive oil, balsamic vinegar, honey and spices.
How to Make Sheet Pan Chicken and Vegetables
I like to line my baking sheet with parchment paper to create an even easier clean-up but you don’t have to.
Step 1: Brush Chicken with Marinade: Take your Chicken Breast Tenderloins and lay them in a row on your baking sheet. Use a brush and cover each side of your chicken with the chicken marinade. Feel free to drizzle whatever chicken marinade is left over the chicken.
Step 2: Add Vegetables: Next put your onion, zucchini and bell peppers {save the tomatoes and carrots to add to the sheet plan half way through cooking} in a large mixing bowl and add the vegetable marinade. Mix the veggies and the marinade together and spread an even layer of veggies next to the chicken.
Step 3: Roast: Roast the chicken and vegetables on the sheet pan. Serve with fresh parsley.
Ways to Modify this Recipe
- Vegetables: You can mix up the veggies. For example carrots, red onion, zucchini, red bell pepper, brussels sprouts, green beans, bell peppers, mushrooms or broccoli florets. I find root vegetables hold up really well.
- Cheese: Feta cheese is an optional topping in this recipe. You can use as much or as little as you desire. I like the way it accompanies the chicken and balsamic vinegar.
- Fresh Herbs: Fresh herbs are always a great finishing touch. I like fresh dill, parsley, basil, oregano or mint.
- Spices: You can spice this up by adding za’atar, sumac, coriander, cinnamon and Italian seasoning.
- Starch: Potatoes are a great addition to sheet pan meals. I love adding sweet potatoes, diced russets potatoes or red potatoes.
- Protein: You could sub the chicken tenders for skinless chicken breasts, boneless chicken breast, juicy chicken thighs or chicken drumsticks.
Other Chicken Recipes
Sheet Pan Honey Balsamic Chicken Tenders and Vegetables
Ingredients
For Chicken and Vegetables
- 1 pound chicken tenderloins
- 1/4 sweet onion, diced
- 1 medium zucchini, cut into chunks
- 1 bell pepper, cut into chunks
- 1 cup cherry tomatoes,, cut in half
- 1 cup matchstick carrots
For the Vegetable Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In two medium bowls whisk together each of the marinades {the chicken marinade and the vegetables marinade}.
- 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.
- 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.
- Pour the vegetables on the baking sheet next to the chicken and spread the vegetables into an even layer.
- 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.
- Remove from the oven and garnish with fresh parsley. Serve over brown or white rice, pasta or on its own.
Notes
- Feel free to use whatever vegetables you like in this sheet pan meal. If you use something like butternut squash make sure you cut those pieces smaller as they take longer to cook.
- Try adding small baby potatoes or chopped potatoes, but once again make sure they are small chunks so they get soft.
- When chopping your vegetables into chunks make sure they are cut smaller and they are similar size so they cook evenly unless they are a root vegetable or potato.
Delicious! Everyone loved it!
I am so glad!