HIDDEN VALLEY RANCH CHICKEN MARINADE RECIPES

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SHEET PAN BALSAMIC-HERB CHICKEN AND VEGETABLES - SKIN…



Sheet Pan Balsamic-Herb Chicken and Vegetables - Skin… image

This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 19

16 ounces boneless (skinless chicken breasts, halved)
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
2 cloves crushed garlic
2 teaspoons chopped basil
1 teaspoon chopped parsley
3/4 teaspoon kosher salt
olive oil spray
1 large red bell pepper (cored and cut into 1-inch pieces)
1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1 cup asparagus (cut into 1-inch pieces)
1 medium red onion (cut into 1-inch pieces, layers separated)
1 cup cauliflower florets
2 tbsp balsamic vinegar
1 1/2 tbsp extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
2 teaspoons chopped basil
1 teaspoon chopped parsley

Steps:

  • Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  • Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
  • Marinate while you prep the vegetables, the longer the better.
  • In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  • Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
  • Serve right away.

Nutrition Facts : ServingSize 1 piece chicken, 1 cup veggies, Calories 251 kcal, CarbohydrateContent 13 g, ProteinContent 28.5 g, FatContent 10 g, SaturatedFatContent 1.5 g, CholesterolContent 83 mg, SodiumContent 557.5 mg, FiberContent 4 g, SugarContent 1 g

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