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An easy, healthy meal for any night.
Preheat the oven to 550°F.
Combine the vegetables, half the extra-vigin olive oil, and half the salt and pepper in a Dutch oven. Toss to coat.
Place chicken on top of the vegetables. Rub the chicken breasts with the remaining extra-vigin olive oil, salt and pepper.
Place in the oven, uncovered, and roast for 15-20 minutes. Stir the vegetables and turn the chicken over. Roast for an additional 15-20 minutes, or until chicken is done.
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