Italian Chicken and Veggie Oven Bake

Jun 1

1 tsp Sea Salt

1/2 tsp Onion Powder

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

1/4 tsp Dried Thyme

1/8 tsp Black Pepper

1 Cloves Of Garlic (minced)

3 tbsps Avocado Oil

2 tbsps Red Wine Vinegar

8 ozs Chicken Breast (4 oz each, chicken thighs work too)

2 Zucchini (medium, diced )

3 Carrots (peeled, cut into 1 in pieces)

1 Red Bell Pepper (cut into 1 in pieces)

1 Yellow Bell Pepper (cut into 1 in pieces)

1 Red Onion (cut into 1 in pieces)

Preheat the oven to 450 degrees. You can use 1 big sheetpan or 2 medium sheetpans for this meal. Either spray the pans with nonstick spray or use parchment paper for easier cleanup.
Mix all of the seasonings in a large bowl including salt, onion powder, dried oregano, dried basil, thyme, black pepper, garlic, olive oil, and red wine vinegar.
Season the chicken with 1/2 tsp of sea salt, then add the chicken and all of the diced veggies to the bowl or ziploc bag and toss to coat well. Marinate for 30 minutes or even overnight in the fridge.
Arrange everything on the sheetpan or pans, spreading everything out in one layer. If you need to, use 2 pans.
Bake for about 20 minutes and then turn the chicken and veggies over and bake another 10 minutes. Veggies should be roasted and tender and the chicken should be cooked through. Enjoy!