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
Time: 30 minutes
Difficulty: easy
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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

Preheat the oven to 400 degrees.
Chop vegetables and put them on a large lined baking tray. Add the chicken tenders.
Pour olive oil over veggies and chicken and sprinkle seasoning over everything. Toss until well combined.
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!