Chicken with Rainbow Veggies

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.

(Serves 3-4)

~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

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.

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