I prepped what I could the night before because that's what fits into my life. The chicken tenderloins came out excellent! But! I also didn't bother slathering anymore of the dressing over them for baking. I figured they'd marinated enough. I cut and seasoned the veggies and left them overnight in the fridge in a ziplock bag and just dumped them on the pan when I was ready to start cooking. I think they cooked up fine but I also didn't drizzle them with any of the dressing. I warmed what I had leftover (not used with the chicken) and tested out dipping the veggies and chicken in it. It definitely would have been an overwhelming amount of tart if I'd used it on everything. Oh! And I used regular fat free Italian dressing. Not sure how much that changes things though. Overall, the sheet pan concept is good here, but I won't repeat this flavor.
