My health has been shite for the past month, and so I’ve been relying more heavily on fast and easy recipes, and also relatively healthy.
So, I was so pleased to come across a food blogger — Chelsea’s Messy Apron — who had a sheet pan recipe that met all of my qualifications. My only qualm was it didn’t leave enough leftovers for someone as ill and lazy as me, but that was more easily remedied than my chronic ailment.
It was so easy that I decided to have some fun — at least fun for me — by racing to see whether I could get the recipe ready in less time than it would take to make the brown rice I would serve with my chicken and vegetable meal.
Alas, I did not, but the delays were my own. Mostly, my damn desire to double the recipe meant the chicken crowded the sheet pan and cooked more slowly. The side benefit was the veggies had a nice crisp to them.
Still, the recipe was a treat and one I’ll return to again.
The best part was the ease at which flavor was added. Balsamic vinegar and Italian dressing combined to form a marinade, coating and dipping sauce that worked wonderfully. Another benefit is that any veggie combination would work, so it works to clip up what’s in the fridge.
Next time, maybe though, I’ll spread it onto two sheet pans so I can beat the brown rice.
Here’s what I did:
- 2 lbs. chicken breast, cut into strips, or chicken tenders
- 1 c. Italian dressing
- ⅔ c. balsamic vinegar
- 2 (12 oz.) packages broccoli florets
- ½ pint cherry tomatoes, halved
- ½ lb. baby carrots, halved
- ½ t. basil
- ½ t. oregano
- 1 t. garlic powder
- Salt and pepper, to taste
- Olive oil
- Parsley, chopped, for garnish (optional)
Heat oven to 400 degrees. Grease a large, sided sheet pan (or sheet pans).
Mix together the balsamic vinegar and dressing. Pour a third of the mixture into a Ziploc bag with the chicken and marinate for at least 30 minutes or up to 6 hours. Split the remaining mixture into two bowls.
Place veggies on the sheet pan, and mix in the herbs, spices, and salt and pepper, as well as 4-5 tablespoons of olive oil. Cook for 10 to 15 minutes while the chicken marinates.
When chicken is ready, move veggies to the side and place the strips in the center of the sheet pan. Brush a third of the marinade onto the chicken (and vegetables), and bake for another 15 minutes or so until the chicken is cooked through.
Serve the meal with the remaining marinade/sauce and serve over rice or another grain, if desired. Enjoy!