Ingredients

The following ingredients have 3 Servings
  • 1 red bell pepper (cut into chunks)
  • 1 yellow bell pepper (cut into chunks)
  • 1 zucchini (sliced into rounds)
  • 1/2 large red onion (cut into chunks)
  • 1 pound boneless skinless chicken breasts (cubed into 1 inch chunks)
  • 1 tablespoon olive oil
  • 6 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons salt (more or less to taste)

Instruction

  • Place veggies into a large ziplock bag or container. Set aside.
  • Place chicken into another large ziplock bag or container. Set aside.
  • Whisk together oil, vinegar, garlic powder, oregano, basil, and salt in a large bowl.
  • Pour half the marinade over the veggies and the other half over the chicken.
  • Cover veggies and chicken and place both in fridge until ready to use. For best results: marinate at least a few hours.
  • Pre-heat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
  • Dump veggies and chicken onto prepared pan and spread out in an even layer.
  • Bake in preheated oven for 12-15 minutes, stirring halfway through, or until chicken has cooked through.
  • Serve and enjoy!