Summer Veggies and Chicken

 


Summer Veggies and Chicken


1 orange or red bell pepper cut into 1 inch chunks.

1 medium red onion cut into 1 inch chunks

2 cups zucchini cut into 1 inch chunks

1 cup broccoli florets

1 cup of fresh corn kernels

3 cloves of garlic minced

½ tsp salt

1 tsp red pepper flakes

2 tsp Italian seasoning

¼ lb boneless, skinless chicken breast cut into bite sized cubes

½ tsp smoked paprika

3 tbsp extra virgin olive oil

Chopped basil for garnish


Preheat oven to 450 degrees

Chop all the veggies and put them in a large bowl.


Add garlic, salt, red pepper and Italian seasoning to the bowl and toss to combine.


Cut chicken breast into bite sized cubes.  Sprinkle the chicken with smoked paprika and some salt.


Add the chicken to the bowl with the veggies and drizzle with the extra virgin olive oil over the top. Mix well to combine.


Spread veggies and chicken onto a foil lined sheet pan in 1 layer and roast for 15-20 minutes or until veggies are slightly charred.


Top with basil and serve over cauliflower rice or white rice.





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