Sheet Pan Rainbow Chicken & Veggies

I N G R E D I E N T S

• 1 orange pepper, cut into medium chunks

• 1 yellow pepper, cut into medium chunks

• 1 purple onion, cut into medium chunks

• 1 large zuchinni, cut into medium chunks

• 1 pint grape tomatoes

• 1 pound chicken breast, cut into medium chunks

• 1-2 teaspoons pink salt

• 2 tablespoons red wine vinegar (see notes)

• 4 tablespoons extra virgin olive oil

• 3 cloves of garlic, minced

• 1 teaspoon dried parsley

• 1 teaspoon dried tarragon leaves (see notes)

• 1 teaspoon onion powder

• 1 teaspoon dried dill, aka dill weed

• 1 teaspoon dried oregano

• 1/4 cup pitted kalamata olives OR capers (optional to add a punch of flavor)

• 1 lemon, juiced

I N S T R U C T I O N S

1. Preheat oven to 425 degrees.

2. In a large mixing bowl place all the veggies, chicken & seasonings. It does not matter in what order you do it in.

3. Mix all ingredients in the bowl with your hands or tongs until well combined.

4. Spread out contents of the bowl on a large parchment-lined baking sheet and roast for about 20-30 minutes. Use a meat thermometer to check that the chicken has reached 165 degrees.

5. Enjoy over rice, stuffed in a pita and/or with a scoop of tzatziki sauce.

IMPORTANT RECIPE NOTES & SUBSTITUTIONS

• If you don’t want to buy all the dried spices or don’t have them all on hand, another option is to use an Italian seasoning blend OR you can use za’atar to replace all the spices listed in the ingredients list. The idea is to use what you have not add a million items to your grocery list (more money spent) or add more to your pantry.

• If you don’t have red wine vinegar you can use apple cider vinegar, white wine vinegar, OR even balsamic. They all work equally well!

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!