Sheet Pan Honey Balsamic Chicken Tenders and Vegetables

5 from 1 vote

Sheet Pan Balsamic Chicken Tenders with Vegetables is an easy no-fuss meal that cooks on one sheet pan with little clean-up required.

Prep Time15

Cook Time30

Total Time45

Course: chicken

Cuisine: American

Keyword: Sheet Pan Honey Balsamic Chicken Tenders and Vegetables

Servings:

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.

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.