Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 1 packet of Italian seasoning (about 1 oz or 28 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 tablespoon balsamic vinegar (15 mL)
  • Salt and pepper, to taste
  • 2 cups cherry tomatoes, halved (300 g)
  • 1 medium zucchini, sliced (about 6 oz or 170 g)
  • 1 medium bell pepper, diced (about 5 oz or 140 g)
  • 1 red onion, cut into wedges (about 8 oz or 225 g)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper, to taste

Instructions:

  1. Pound chicken breasts to an even thickness.
  2. In a bowl, combine Italian seasoning, olive oil, balsamic vinegar, salt, and pepper.
  3. Marinate chicken in the mixture for at least 15 minutes.
  4. Preheat the oven to 400°F (200°C).
  5. On a baking sheet, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
  6. Heat a skillet over medium-high heat.
  7. Add chicken and cook for 6-7 minutes on each side until golden brown and cooked through (internal temp should reach 165°F or 74°C).
  8. Meanwhile, roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
  9. Plate the chicken alongside the roasted vegetables and enjoy.