In an effort to bump up our food repertoire over here, my girls and I are going to try to post one recipe each Thursday again (they’re helping me with cooking over the summer…each is in charge of a day each week for June..we’ll see how that goes!)I wanted to share this one because it’s so light and good for summer.  My friend gave me the recipe, and she’s such a good cook, and if she loves a recipe, I know I’ll love it.

The recipe originally came from and has been adapted a little (that site looks like it’s got a bunch of good recipes btw…I better go check it out again with my girls at some point).

I’m keeping this one in the meal rotation over here….at least until it cools down and I’m craving stews and cornbread.  But that’s not for a very, very, very long time when you live in the desert!

Ok, so this is super easy.  Here we go:

Preheat oven to 500 degrees.
Chop up in large pieces and put them in a baking dish or sheet pan preferably with parchment paper.:

  • 3 chicken breasts
  • 1-2 bell peppers (any color you like)
  • 1/2 onion
  • 1 zucchini
  • 1 small bunch broccoli florets
  • 1 small bunch cauliflower
  • 1/2 c. tomatoes (plum/grape tomatoes are SO good in this!)

Really, I think any veggies you have on hand would work, but I’d for sure keep those grape tomatoes in there…they turn out so sweet and delicious.

And these ones suggested sure look pretty, don’t you think?

Add the chicken pieces in there (you could add more chicken too…), and then add:

  • 2-3 Tbs. olive oil
  • 3/4 tsp. salt
  • 3/4 tsp. black pepper
  • 1 1/2 tsp. Italian seasoning
  • 1/2+ tsp. paprika (optional)

Plus or minus those spices depending on how much chicken and how many veggies you are using.Toss to combine.

Bake for 15 minutes until the veggies are charred and chicken is cooked.

Serve as is, or over rice, pasta or salad.  We ate ours with a little pasta and it was so good!