Roasted Brussels Sprouts & Chicken Tenders

Toss Brussels sprouts, potatoes, and chicken tenders in a zesty Italian dressing for a quick and easy one pan dinner.



Chicken tenders, from the deli, sliced

1 lb

Brussels sprouts, sliced in half

1.5 lb

Fingerling potatoes, quartered lengthwise

1/2 cup

Italian dressing

1/2 tsp



  1. Preheat the oven to 400°F.

  2. Toss the Brussels sprouts and potatoes together in a large bowl with the salt and Italian dressing.

  3. Line a baking sheet with parchment paper. Spread the sprouts and potatoes evenly over the baking sheet.

  4. Bake the vegetables for 1 hour, mixing the vegetables halfway through.

  5. Add the sliced chicken tenders and bake for 5 minutes. Remove from the oven and serve.