Balsamic Sheet-Pan Chicken and Vegetables

• 2 1/4 pounds

  chicken tender

  2 1/4 pounds chicken breast tenderloins

• 3 tablespoons

  balsamic vinegar

  3 tablespoons balsamic vinegar

• 1 1/2 tablespoons

  honey

  1 1/2 tablespoons honey

• 1 1/2 tablespoons

  olive oil

  1 1/2 tablespoons olive oil

• 1 1/2

  lemon

  1 1/2 lemons, zested and juiced

• 3

  garlic

  3 garlic cloves, minced

• 3 teaspoons

  salt

  3 teaspoons kosher salt

• 1 1/2 teaspoons

  onion powder

  1 1/2 teaspoons onion powder

• 1 1/2 teaspoons

  garlic powder

  1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons

  paprika

  1 1/2 teaspoons paprika

• 1 1/2 teaspoons

  oregano

  1 1/2 teaspoons dried oregano

• 3

  zucchini

  3 zucchini, chopped

• •

  broccoli

  Broccoli

• 1 1/2 pints

  cherry tomato

  1 1/2 pints cherry tomatoes

• •

  olive oil

  Olive oil spray

Steps

1. 1

   Preheat the oven to 425°F and line a sheet pan with parchment.

2. 2

   Spread the chopped zucchini, broccoli, and cherry tomatoes on the pan and spray with olive oil.

3. 3

   Whisk together the balsamic vinegar, honey, olive oil, lemon zest and juice, garlic, and seasonings.

4. 4

   Add the chicken to the marinade and toss to coat.

5. 5

   Arrange the chicken over the vegetables and pour any extra marinade over the pan.

6. 6

   Roast for 25 minutes and spoon the juices over each serving.