Chicken and Vegetable Bake
A healthy, one pan recipe for roasted chicken and vegetables.
Servings 4
Ingredients
- 2 large chicken breasts cut into 1-inch cubes
- 1 zucchini cut into ½-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°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.