One Pan Roasted Chicken and Vegetables
This delicious and healthy recipe features an assortment of fresh harvested vegetables. The chicken becomes a compliment to the dish, not the main component.
This is a quick and easy dish and can be on the table in less than 30 minutes. Keeping the chicken pieces small and the vegetable pieces larger ensures that everything is fully cooked
1 lb boneless, skinless chicken breasts
1 Tablespoons Bucky's Chicken Seasoning
1/2 onion, chopped
1 zucchini, chopped
1/2 yellow bell pepper and 1/2 red bell pepper, chopped
1 cup broccoli florets
1/2 cup tomatoes
2 Tablespoons olive oil
1/2 teaspoon fine seas salt
1 1/2 teaspoon ground pepper
1 teaspoon Italian Seasoning
1/4 teaspoon Sweet Paprika
Preheat oven to 500 degrees.
Chop all the vegetables into large pieces.
On a clean cutting board, cut chicken into small, bitesized pieces.
In a bowl, add chicken pieces and Bucky's Chicken Seasoning, combine to coat all pieces.
Place chicken and veggies on a sheet pan.
Add olive oil, salt, pepper, Italian Seasoning, and Paprika, toss to combine.
Bake for 15-20 minutes until the vegetables are slightly charred and the chicken is cooked.