Ingredients
⅓cupbalsamic vinegar
¼cupolive oil
1tbsphoney
4clovesgarlic,minced
7ozzucchini,(1 small), stemmed, diced into ½-inch thick half moons
7ozyellow squash,(1 small), stemmed, diced into ½-inch thick half moons
10ozbroccoli crown,cut into small florets
1orange bell pepper,stemmed, seeded and chopped into 1-inch pieces
½medium red onion,diced into chunks
1½lbschicken breasts,boneless, skinless, diced into 1¼-inch pieces
2tspItalian Seasoning
salt and freshly ground black pepper
1½cupsgrape tomatoes,or cherry tomatoes, halve them if large or if adding at the end
3tbspfresh parsley,chopped
Preparation
Preheat oven to 400 degrees F.
In a bowl (or liquid measuring cup) whisk together balsamic vinegar, olive oil, honey, and garlic.
Add zucchini, squash, broccoli, bell pepper and red onion to a sheet pan, top with chicken then pour balsamic mixture over chicken and veggies, then toss.
Sprinkle with Italian seasoning, 1 teaspoon salt and ½ teaspoon pepper. Toss to coat. Spread into an even layer while working to keep chicken pieces from overlapping.
Roast in preheated oven for 10 minutes. Remove from oven, add tomatoes (or wait until the end to add them in fresh) and toss everything with a spatula. Spread into an even layer again.
Return to oven and roast about 6 to 10 minutes longer until the thicker looking pieces of chicken register 165 degrees F on an instant-read thermometer.
Sprinkle with parsley, season with more salt to taste as desired. Serve immediately.
