Low Sodium Balsamic Chicken and Zoodles
Low sodium marinated chicken breast tenderloins with seasoned zucchini noodles. A delicious, easy-to-make meal for sodium conscious diets.
Ingredients
Balsamic Marinade Ingredients:
- 1 lb. chicken breast tenderloins
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons dried Italian seasoning
- ¼ teaspoon dried red pepper flakes
Vegetable Ingredients:
- 2 medium zucchini spiralized
- 1 cup of whole cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
Instructions
- In a medium bowl, whisk together the vinegar, honey, dijon mustard, Italian seasoning, and red pepper flakes.
- Place the chicken in a large resealable plastic bag, and pour marinade over chicken. Refrigerate for 30 minutes.
- While chicken is marinating, toss the vegetables in a large bowl with olive oil and Italian seasoning.
- Preheat oven to 425°(F).
- Fit a large sheet pan with parchment.
- Remove the chicken from the bag and place on sheet pan.
- Bake chicken at 425°(F) for 15 minutes.
- After 15 minutes remove sheet pan from oven and arrange the vegetables around the chicken.
- Bake for 10 additional minutes or until internal temperature of chicken registers 165°(F) and the vegetables are cooked through.
- Serve and enjoy!
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