Servings: 6

Macros for 1 Serving:

PRO: 34 g. CARBS: 0 g.  FATS:  4 g. 

INGREDIENTS:
2/3 cup balsamic vinegar
2/3 cup fat-free zesty Italian dressing
1 ½  lbs chicken tenders, or breasts
2 heads broccoli
1 cup baby carrots
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
Cooking spray
1/2 teaspoon garlic powder
Salt & pepper, to taste

INSTRUCTIONS:
Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
Whisk together the balsamic vinegar and zesty Italian dressing.
Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into ½ inch strips.
Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
Chop the broccoli into small pieces. Slice the baby carrots in half.
Place broccoli & carrots on the prepared tray with the cherry tomatoes and spray with cooking spray. Sprinkle Italian seasoning, garlic powder, and add some seasoned salt and pepper to taste.
Roast the veggies for 10-15 minutes.
Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.
Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. The cooking time will largely vary based on the size of your chicken.
Serve the chicken and veggies with the remaining balsamic & Italian mixture. Top with freshly chopped parsley if desired.