- 1/2 cup balsamic vinegar
- 2 1/2 tablespoons raw honey
- 1 pound chicken tenders
- 2 medium zucchini (sliced into 1 inch pieces)
- 1 cup organic carrots (small, chopped)
- 1 pint cherry tomatoes
- 1 teaspoon italian seasoning
- 2 tablespoons avocado oil (or olive oil)
- 1 teaspoon garlic powder
- 1 bunch fresh parsley (chopped)
- sea salt
|Calories310Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Babe 15 days ago
It was tasty, but next time to bake vegetables in a separate dish.
Holly 19 days ago
The veggies ended up more on the streamed side, not roasted.
Sherri 27 days ago
Deliciously fast! No modifying.
Lisa Heller 16 Jan
hubby love it...will make again!
Guerin 3 Jan
This was such a quick and easy dish to make. I threw in some extra veggies to make sure I had leftovers and used chicken thighs (seared before going in the oven). Five stars for the delish flavour/easy as pie combination. Will make again
Jackie 18 Dec 2018
Easy to make and has great flavor.
Dudar 9 Dec 2018
Simple and tasty - will definitely make this again. I substituted sliced butternut squash for the carrots (and roasted that for 20mins first before adding in the other vegetables and chicken) and it worked very well.
Tyler A. 6 Dec 2018
Very easy to make and tasty! Everyone had clean plates. Thanks for sharing!
Lisa 4 Dec 2018
So good. I was short on some veggies but it was still grest
Chasity 16 Nov 2018
This was a simple to prepare recipe that had a really good flavor.
.Vick 16 Sep 2018
Pretty good! Will have it again.
Robin Emery 6 Sep 2018
I subbed broccoli for zucchini (never much liked it) and I didn't have any of the issues with liquid others have reported. I cut the chicken in the pan when it was done, and put the glaze in a bottle and splashed it on everything, then mixed. I also added rosemary before cooking. I thought the carrots were slightly underdone but in all I did enjoy it!
Christine Szczesniak 5 Sep 2018
very super duper soggy. probaby from the tomatoes. it had a good flavor, but id have preferred if the veggies had been a bit more roasted textured than soggy, there was about an inch or so of liquid at the bottom of the pan.
Mary 2 Sep 2018
Simple ingredients and quick. Marinate the full time for more chicken flavor. Nice blend for vegetables.
Mimi Richardson 1 Sep 2018
Flavorlesss ... chicken was so raw even though I baked as directed.
Kristen Williams 1 Sep 2018
It was alright. But it didn't knock my socks off. i would make again but I'm not going to crave it.
Alex C. 30 Aug 2018
This was really good and super easy to make. Great for a week night meal that is healthy
Michaela 29 Aug 2018
Super easy to make and super healthy and very filling! will deffo be having this again!!
Gomez 24 Aug 2018
I substituted carrots for peppers and it was so good! Added spicy mayo on the side for dipping
Liza 22 Aug 2018
It was very good, I didn’t have zucchini so I was able to substitute it for asparagus and it was still very delicious. My recommendation would be to make sure you marinate the meat for at least 30 minutes, use less balsamic vinegar, and add a a few more spices into the chicken for a little more flavor. And I did this and I liked it even better, would be at 15 minutes, pull out the pan, take out the chicken and through it into the skillet for a little more spice. But overall this dish was very delicious and definitely would recommend and eat again.
Maria 20 Aug 2018
All came out perfectly! Except the carrots were a bit crunchy, next time i will prob cover in foil from the start to keep chicken moist and allow carrots to cook faster. I served with a side of greek style bulger wheat (boukouri). Thanks for the reciepe!
Mesa 16 Aug 2018
The dish turned out really nicely! I did decide to boil the carrots though since I thought they wouldn’t cook in 20 minutes. I also baked the chicken with everything an extra 10 minutes, and flipped the chicken in between. Over all very tasty and easy to prepare!
House of Wilmington 12 Aug 2018
It’s good I just think I cooked it wrong. Make sure you provide 20 or more minutes and then DEFINITELY add the glaze afterward
Elena 9 Aug 2018
We used batate unstrad of carors and the dush was delicious!
Christy 8 Aug 2018
Definitely want to start the carrots earlier. I started the carrots with a little olive oil, salt, and pepper 25 minutes before starting the actual recipe. Flavor was good. I substituted real garlic for the garlic powder. Easy week night dinner.
Kylee J. 8 Aug 2018
Started the veggies 10 minutes before adding chicken. Cooked chicken for 20 minutes, but carrots were still too firm. Left it for another 5 minutes and the chicken was dry, but the veggies were done. Lots of liquid in the sheet - probably from tomatoes. Will try to drain that next time and leave the veggies in for 15-20 minutes before adding chicken. Thought the flavor was good.
Dennis Thompson 6 Aug 2018
Kind of bland. IMO substitute the garlic powder for one minced clove and thicken up the left over balsamic with some corn starch or white flour
Southwick 1 Aug 2018
Veggies were a little bland but over all a decent dinner
Peter Flindell 1 Aug 2018
Lots of water that had to be drained. This is because of the tomatoes. I would roast the vegetables separately from the tomatoes and the chicken in the future. Just my poor culinary skills. Otherwise, incredibly delicious.
Kathy Foley 31 Jul 2018
Very good. The chicken is a little dry because I had to cook it for twice as long so that the veggies would get done. Im new to this Paleo thing and like my veggies well done. Otherwise excellent.