Roasted Brussels Sprouts & Chicken Tenders
Chicken tenders, from the deli, sliced
Brussels sprouts, sliced in half
Fingerling potatoes, quartered lengthwise
Preheat the oven to 400°F.
Toss the Brussels sprouts and potatoes together in a large bowl with the salt and Italian dressing.
Line a baking sheet with parchment paper. Spread the sprouts and potatoes evenly over the baking sheet.
Bake the vegetables for 1 hour, mixing the vegetables halfway through.
Add the sliced chicken tenders and bake for 5 minutes. Remove from the oven and serve.