2 small-medium zucchini squash, cut into 1-inch pieces
1 or 2 small-medium yellow squash, cut into 1-inch pieces
1 red, orange or yellow bell pepper, cored, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 to 1½ pounds boneless, skinless chicken breasts, cut into strips
⅓ cup balsamic vinegar
3 tbsp olive oil, or canola/vegetable oil
1 to 2 tbsp honey
1 tsp dried basil
½ tsp dried oregano
Salt and pepper, to taste
Preheat the oven to 400 degrees.
Place the chopped vegetables evenly in a large sheet pan. Lay the chicken strips on top of the vegetables.
In a small bowl, whisk together the balsamic vinegar, oil, honey, basil, oregano, and salt and pepper. Pour the mixture over the chicken and vegetables .
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer making sure that the chicken pieces are not overlapping each other.
Bake for 20 minutes until the vegetables are crisp-tender and chicken is thoroughly cooked.
Variation: After cooking, add 1 to 2 cups of cherry tomatoes.
Adpated from www.melskitchencafe.com/sheet-pan-balsamic-chicken-veggies
