Grilled Rosemary Chicken & Roasted Vegetables

This is a fast & easy dinner that’s not only healthy, but delicious and full of flavor!  A summer staple in our home…

Ingredients

1/3 c EVOO

1/3 c Balsamic Vinegar

S&P

1 tsp. Italian Seasoning

1-2 Tbsp. Rosemary

3 cloves Garlic, minced

4, boneless, skinless chicken breasts

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1/2 yellow pepper, chopped in 1 inch cubes

1/2 orange pepper, chopped in 1 inch cubes

1/2 red pepper, chopped in 1 inch cubes

1 red or yellow onion, quartered

5 carrots, cut in 1 inch pieces

1 eggplant, cut into 1/2 inch cubes

1 Package Mushrooms (I used sliced Portobello)

1-2 Zucchini, chopped in 1 inch cubes

Directions

1. In a large bowl, combine equal parts oil & vinegar, rosemary, S&P, 1 tsp. Italian Seasoning and garlic.  Place chicken in the bowl and marinate all day.
2. Preheat Oven to 400 degrees.  Coat a cookie sheet with Pam.
3. Make ANOTHER batch of the Oil/Vin marinade for the vegetables – toss to coat.  Arrange in a single layer on the prepared cookie sheet.
4. This time of year I like to grill the chicken and roast the veggies but you can also bake the chicken in baking dish for 35 minutes.
5. Roast the vegetables on cookie sheet for 35 minutes or until edges of veggies are brown.

Serve over white or brown rice!

xo

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