This was inspired by a recipe that sold itself as a 15-minute complete dinner. However, the sales pitch left out the extensive prep work and short-changed the cook time by at least 10 minutes. I modified the recipe as well, and ended up with a different meal that I assure you will take longer than 15 minutes to prepare, but will definitely satisfy. Healthy, fresh, and easy–even if it’s not speedy to complete–still wins, right? Here you go.
WHAT YOU NEED
* ~1.5lbs chicken breast, cut into chunks
* ~1C bell pepper, chopped
* 1/2-3/4 of a large sweet onion, chopped
* 1 large, or 3-4 small zucchinis or yellow squash, chopped
* 1.5-2C broccoli florets
* ~1C grape tomatoes, halved
* 3T olive oil
* 1t salt
* 3/4t black pepper
* 2t Herbs de Provence
* 1/2-1t paprika
WHAT TO DO
Preheat your oven to 500 degrees F (pro tip, maybe don’t make this meal on a 90-degree day… what was I thinking??).
Chop all of your veggies, and your chicken, and place them into a large roasting pan or on a sheet pan. Add the olive oil, salt, pepper, Herbs de Provence, and paprika. Mix and toss well to distribute throughout.
Bake about 20-25 minutes, mixing about half-way through to ensure all the chicken pieces get cooked through.