Ingredients

The following ingredients have 6 Servings
  • 2 small-medium zucchini squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
  • 1 to 2 small-medium yellow squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
  • 1 red (orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces)
  • 1 medium red onion (cut into 1-inch pieces)
  • 1 medium head of broccoli ((about 340 g), stem trimmed, and florets cut into 1-inch pieces or so)
  • 1 to 1 1/2 pounds boneless skinless chicken breasts (cut into thin strips)
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil (avocado oil, or canola/vegetable oil)
  • 1 to 2 tablespoons honey (depending on how sweet you want it)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1/2 teaspoon pepper (I use coarsely ground black pepper)
  • 1 to 2 cups cherry tomatoes (halved)

Instruction

  • Preheat the oven to 400 degrees F.
  • Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
  • In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
  • Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren't overlapping each other.
  • Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
  • Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).