2small-medium zucchini squash, (about 340 g), ends trimmed and cut into 1-inch pieces
1 to 2small-medium yellow squash, (about 340 g), ends trimmed and cut into 1-inch pieces
1red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
1medium red onion, cut into 1-inch pieces
1medium head of broccoli, (about 340 g), stem trimmed, and florets cut into 1-inch pieces or so
1 to 1 ½poundsboneless skinless chicken breasts, cut into thin strips
⅓cupbalsamic vinegar
3tablespoonsolive oil, avocado oil, or canola/vegetable oil
1 to 2tablespoonshoney, depending on how sweet you want it
1teaspoondried basil
½teaspoondried oregano
1teaspoonsalt, I use coarse, kosher salt
½teaspoonpepper, I use coarsely ground black pepper
1 to 2cupscherry tomatoes, halved
Instructions
Preheat the oven to 400 degrees F.
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren't overlapping each other.
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).
Notes
Tomatoes: if you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving. Adaptable: it kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc. Vegetables: if you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.