Sheet-Pan Chicken Tenders & Veggies

Here’s an easy weeknight dinner that takes little time to prep. and can be ready to eat in less than 30 minutes. It’s a weekly meal in our house because you can put any kind of chicken and any kind of veg on the tray, bake it and you have a perfectly healthy, perfectly delicious dinner.

The girls love helping make this one too because I can chop the veg on the cutting board and they get to (gently!) throw them on the baking sheet. They think it’s hilarious! And every once in a while, they sneak a taste of a veg that they might not have otherwise tried. This makes me so so happy.

So, if you’re in a rush for dinner, give this a try. It doesn’t have to be pretty or gourmet. Just something you all love to eat! Happy dinner!

Sheet-Pan Chicken Tenders & Veggies

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. mini yellow potatoes, halved
  • 1 package button mushrooms, stems removed
  • 1 cup grape tomatoes
  • 1 large zucchini, chopped
  • 2 tablespoons olive oil
  • 1 lb. chicken tenders
  • 2-3 tablespoons Italian seasoning mix
  • Kosher salt and freshly ground pepper, to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Chop vegetables and put them on a large lined baking tray. Add the chicken tenders.img_0252
  3. Pour olive oil over veggies and chicken and sprinkle seasoning over everything. Toss until well combined.img_0257
  4. Arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through and the vegetables get a nice char on them. Enjoy! img_0273
 

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