Chicken and Vegetable Bake
A healthy, one pan recipe for roasted chicken and vegetables.
Ingredients
- 2 large chicken breasts (cut into 1-inch cubes)
- 1 zucchini (cut into 1/2-inch half slices)
- 1 sweet yellow onion (roughly chopped)
- 5 small Yukon Gold potatoes (diced)
- 2 vine-ripened tomatoes (roughly chopped)
- 5 large basil leaves (chiffonade)
- few splashes of balsamic vinegar
- extra-virgin olive oil
- shake of rubbed sage (dried thyme, garlic powder)
- Generous amount of kosher salt and freshly ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Combine all ingredients except tomatoes in a large bowl and mix well.
- Transfer mixture to a 13x9 baking dish and top with tomatoes. Sprinkle with salt and pepper.
- Cover and bake for 30 minutes, or longer if necessary to cook the potatoes through. Stir half-way through to ensure even cooking.
