Makes 6 servings 

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Ingredients:

• 4-5 Chicken breasts, cut in half

• 1x1.5lb Bag mini potatoes, cut into quarters

• 3 Zucchinis, cut into half moons

• 3 Bell peppers, sliced thick

Marinade:

• ¼ cup Lemon juice or juice of 1 lemon

• 3 tbsp. Olive oil

• 1 tbsp. Red wine vinegar

• 4 Garlic cloves, minced

•  ¼ cup Fresh basil, chopped (or 3 tsp. dried basil)

• 4 sprigs Fresh oregano (or 2 tsp. dried oregano)

• 2 tbsp. Fresh parsley, chopped (or 2 tsp. dried parsley)

• 2 tsp. Salt

 

Directions:

1. Preheat oven to 400F.

2. Place chicken into a large Ziploc bag with marinade ingredients. Marinate in the fridge while you prep the other ingredients.

3. Drizzle the potatoes with olive oil and bake in a large cooking pan covered for 10min. Remove from oven. Add the veggies and marinated chicken. Give a light stir to mix around the marinade. Bake for an additional 30 minutes covered or until chicken has reached an internal temperature of 165F.

4. Enjoy! :)