Description
Tender marinated chicken roasted alongside zucchini noodles and cherry tomatoes in one pan. A flavorful, low-sodium dinner that’s easy to prepare and perfect for busy weeknights.
Ingredients
Balsamic Marinade
1 lb boneless, skinless chicken breast tenderloins
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
Vegetables
2 medium zucchini, spiralized
1 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
Instructions
- In a medium bowl, whisk together the balsamic vinegar, honey, mustard, Italian seasoning, and red pepper flakes until smooth.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for 30 minutes.
- While the chicken marinates, toss the spiralized zucchini and cherry tomatoes with olive oil and Italian seasoning.
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Remove the chicken from the marinade, lightly pat dry, and arrange it on the prepared sheet pan.
- Bake the chicken for 15 minutes.
- Remove the pan from the oven and add the vegetables around the chicken.
- Return to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve immediately and enjoy.
Notes
- Using minimally processed chicken helps keep sodium levels low.
- The marinade can be doubled if you prefer extra sauce for drizzling after cooking.
- Vegetables should be added halfway through cooking to maintain proper texture.
- This recipe is naturally gluten-free and adaptable for various dietary needs.
- Prep Time: 10 min
- Cook Time: 25 min