Preheat oven to 400°F. Spray a large sheet pan with cooking spray (line with parchment paper if you tray isn’t nonstick, or the balsamic and 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 small ¼ to ½-inch thick pieces (resemble the size of the tenders in the picture/video).

Place ⅓ 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 and carrots on the prepared tray with the cherry tomatoes, Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.

Roast the veggies for 10–15 minutes.

Remove from oven and flip around. Section the veggies to each side of the tray and place the chicken tenders (discard marinade) in the center. Brush ⅓ cup of the balsamic/Italian mixture over the chicken.

Return to the oven and cook another 7–15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it.

Serve the chicken and veggies with the remaining balsamic/Italian mixture. Top with freshly chopped parsley if desired.

Great served over rice or quinoa!