• 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
  • pepper
Read Directions

NutritionView more



Calories310Calories from Fat100
Total Fat11g17%
Saturated Fat2g10%
Trans Fat
Calories from Fat100
Total Carbohydrate28g9%
Dietary Fiber4g16%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
.Vick 7 days ago
Pretty good! Will have it again.
Robin Emery 17 days ago
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!
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 20 days ago
Simple ingredients and quick. Marinate the full time for more chicken flavor. Nice blend for vegetables.
Mimi Richardson 22 days ago
Flavorlesss ... chicken was so raw even though I baked as directed.
Kristen Williams 22 days ago
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. 24 days ago
This was really good and super easy to make. Great for a week night meal that is healthy
Michaela 24 days ago
Super easy to make and super healthy and very filling! will deffo be having this again!!
Sarah 30 days ago
I substituted carrots for peppers and it was so good! Added spicy mayo on the side for dipping
Liza 22 Aug
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
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!
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!
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
We used batate unstrad of carors and the dush was delicious!
Christy 8 Aug
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
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.
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
Veggies were a little bland but over all a decent dinner
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.
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.
It’s delicious!! I did put it in the oven for 10 more minutes. It did dry out the chicken just a little in the middle so I recommend a couple minutes less but over all it’s amazing!
Amazing recipe! I made it for my family and everybody loved it! We can’t wait to eat the leftovers!!
Amazing! Great flavor and super easy to make
Ven 24 Jul
Delicious and easy! Love all the colors of this dish
Justin 23 Jul
The vegetables were ok, but the flavor of the chicken felt really overpowered with the balsamic and it just wasn’t edible for me.
Great recipe. Simple to make and packed with flair!
Garcia 22 Jul
Wow. Seriously this is so good and easy.
Very tasty and suuuper easy !!! I ended up not following the recipe exactly tho when it came to the veggies and just ended up sprinkling on the suggestions to my liking :))
Viv 12 Jul
Very easy, quick and tasty.. Will definitely be making regularly!!
Phillips 11 Jul
Very tasty! I also tripled the seasonings/oil for the veggies and it turned out great!