Sheet Pan Chimichurri Chicken

Name: Sheet Pan Chimichurri Chicken
Yield: 4 servings
Ingredients: 1 lb (450 g) chicken tenders; 1 medium zucchini; 1 red bell pepper, seeded and cut into 1-in. (2.5-cm) pieces; ½ medium red onion, cut into wedges; ¼ cup (60 mL) Chimichurri Seasoning Mix; &frac13; cup (75 mL) olive oil; 2 tbsp (30 mL) water; 3 tbsp (45 mL) ranch dressing

Prep 10 min

Cook 25 min

Ready in 35 min

Ingredients

1 lb (450 g) chicken tenders
1 medium zucchini
1 red bell pepper, seeded and cut into 1-in. (2.5-cm) pieces
½ medium red onion, cut into wedges
¼ cup (60 mL) Chimichurri Seasoning Mix
⅓ cup (75 mL) olive oil
2 tbsp (30 mL) water
3 tbsp (45 mL) ranch dressing

Directions

Combine the Seasoning Mix, olive oil and water in a small bowl.
Place the chicken and vegetables into the Large Reusable Silicone Bag; add 6 tbsp (90 mL) the Chimichurri sauce and marinate 30 minutes or overnight.
Preheat the oven to 400F (200 F). Transfer the chicken and vegetables to the Brilliance Nonstick Half Sheet Pan with Rack (no rack needed). Bake 20-24 minutes or until the vegetables are browned and the chicken is cooked through.
Add the ranch to the remaining Chimichurri. Serve the sauce on the side or drizzle over the chicken and vegetables.