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Per serving
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- 1
Marinate the chicken
In a large bowl, whisk together the olive oil, balsamic vinegar, lemon-pepper seasoning and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish and set it aside for later. Cut the chicken breasts into 1-inch pieces, add them to the first bowl and turn to coat. Cover and refrigerate overnight. Cover and refrigerate the reserved marinade separately.
- 2
Prep the pan and vegetables
Preheat the oven to 350 degrees. Line a 15x10x1-inch baking pan with foil. Slice the summer squash, zucchini and carrot. Drain the chicken and discard that marinade. Spread the squash, zucchini, carrot and grape tomatoes in the pan in a single layer.
- 3
Bake
Place the chicken on top of the vegetables and pour the reserved marinade over everything. Bake until the chicken is no longer pink and the vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.
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Kabobless Chicken and Vegetables
Created by: MacroMeals
Ingredients
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tsp lemon-pepper seasoning
- 2 tsp Italian seasoning
- 2 lb boneless skinless chicken breast
- 2 yellow summer squash
- 2 zucchini
- 1 carrot
- 1 cup grape tomatoes
Instructions
- Marinate the chickenIn a large bowl, whisk together the olive oil, balsamic vinegar, lemon-pepper seasoning and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish and set it aside for later. Cut the chicken breasts into 1-inch pieces, add them to the first bowl and turn to coat. Cover and refrigerate overnight. Cover and refrigerate the reserved marinade separately.
- Prep the pan and vegetablesPreheat the oven to 350 degrees. Line a 15x10x1-inch baking pan with foil. Slice the summer squash, zucchini and carrot. Drain the chicken and discard that marinade. Spread the squash, zucchini, carrot and grape tomatoes in the pan in a single layer.
- BakePlace the chicken on top of the vegetables and pour the reserved marinade over everything. Bake until the chicken is no longer pink and the vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.