Your chicken dinner just got a whole lot more colorful! This Roasted Chicken & Rainbow Veggies recipe is the perfect meal you need to add to your repertoire.
There are just so many veggies to choose between, so why pick just one? Have all your favorite veggies together with a juicy and flavorful chicken for your dinner tonight!
It'll give you a chance to pull out your Oil & Vinegar set and we promise that you'll love this dinner!
Ingredients:
Vegetables:
- 1 medium-sized onion, diced
- 2 cups broccoli florets
- 1 yellow bell pepper, sliced
- 2 cups baby carrots
- 1 1/2 cup cherry tomatoes
- 3-4 tablespoons olive oil
- salt and pepper to taste
- 3-4 tablespoons balsamic vinegar
- 4 cloves garlic, halved
Chicken:
- 4 chicken breasts
- Olive oil
- Salt and pepper to taste
- 1 teaspoon oregano
- 2 cloves garlic each, halved
Directions:
Preheat oven to 400 degrees.
Line all your veggies out onto a baking sheet. Spread them evenly without overlapping them.
Drizzle your olive oil over the veggies.
Sprinkle on salt and pepper to taste.
Drizzle on vinegar over all the veggies.
Add your garlic to the pan over the veggies and start roasting in the oven.
Place each chicken breast in a piece of tin foil and drizzle with olive oil.
Season with salt and pepper to taste.
Add the oregano and garlic before wrapping it up in the tin foil.
Roast for 30 minutes with the veggies.
Serve together and enjoy the wide variety of flavors!
