You asked for more quick, one-pan, one-pot recipes- and I want to deliver! Though you'll get the *best* results if you marinate the chicken ahead (think meal prep, or tossing in the morning before work/play), this whole recipe comes together in just about 30 minutes. Serve over top quinoa, rice, pasta, cauliflower rice- the sky's the limit! It's also just as delicious later in the week- so use this as a start-ahead meal, as well! (p.s. it's super kid-friendly, which I know you mamas appreciate!)
One-Pan Italian Chicken + Veggies: Makes enough for 3-5
For chicken: for best flavor, marinate 30 minutes-24 hours prior
1.5-2 lb chicken tenders or boneless skinless chicken thighs
3 tbsp olive oil
juice of 1/2 lemon
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp sea salt
1. Whisk together marinade ingredients. Coat chicken with marinade and marinate 30 minutes to 24 hours prior (optional: toss together right before- it just won't have *as much* flavor).
2 small-medium zucchini, diced
2 small bell peppers, diced
1 large onion, diced
1/2 tsp garlic powder
2 tsp Italian seasoning
big pinch sea salt
1-2 tbsp olive oil
optional: reduce balsamic (balsamic glaze) to serve
1. Preheat oven to 375. Toss veggies with spices and oil. Arrange over a large baking pan.
2. Arrange marinated chicken over top vegetables (toss leftover marinade).
3. Bake in oven 30-35 minutes, until chicken is cooked through and vegetables are soft.
Serve over rice, quinoa, pasta or cauliflower rice. This is a GREAT veggie/protein base to prep ahead and enjoy all week!