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Roasted Veggies & Chicken
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Description
A quick and easy dinner recipe. Chicken breast and veggies tossed in garlic, parsley, pepper, balsamic vinegar and olive oil to make a mouth-watering meal.
Ingredients
- 2 Small Boneless, Skinless Chicken Breasts, Cut Into Bite-sized Pieces
- 3 Small Red Potatoes Cut Into Bite-sized Pieces
- 1 Large Carrot, Cut Into Bite-Sized Pieces
- 1 Small Zucchini, Cut Into Bite-Sized Pieces
- ½ Onion, Thick Slices
- 3 slices Bacon, Chopped
- ¼ cups Olive Oil
- ¼ cups Balsamic Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley Flakes
- 1 teaspoon Lemon Pepper
- Salt And Pepper
Preparation
Turn your broiler on in your oven. Let it warm up for about 5 minutes.
After you have all your veggies and meat cut up toss them all into a large mixing bowl. Add your oil, vinegar, garlic powder, parsley flakes, lemon pepper and salt and pepper into the bowl. Mix it all up until all of your meat and veggies are evenly covered. Then transfer the mixture to a rimmed cookie sheet, in a single layer.
Put your cookie sheet on the top rack of your oven. Roast for 30 minutes but keep an eye on it towards the end. At roughly halfway through stir your veggies and chicken.
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