One-Pan Chicken & Veggie Bake

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Broccoli
  • 1 Carrots
  • 1/2 tsp Garlic powder
  • 1 Snap peas
  • 1 Sweet onion
  • 1 Yellow squash
  • 1 Zucchini

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/8 tsp Pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on kristineinbetween.com

Description

Ingredients

• Broccoli
• Carrots
• Sweet onion
• Zucchini
• Yellow squash
• Snap peas
• 2 TBS olive oil
• ¼ tsp sea salt (optional)
• ⅛ tsp pepper
• ½ tsp Italian seasoning
• ½ tsp garlic powder
• 2-4 boneless skinless chicken breasts

Directions

• Preheat oven to 400 degrees.
• Wash and rough chop all veggies and place in a large bowl.
• Drizzle with olive oil and sprinkle with sea salt (if using), Italian seasoning, garlic, and pepper. Stir to coat evenly.
• In a 9 x 13 baking dish, place chicken breasts and lightly sprinkle with sea salt, pepper, garlic powder, and Italian seasoning to taste.
• Pour prepared vegetables around chicken.
• Bake for 30 minutes, or until chicken is fully cooked.