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Sheet Pan Chicken and Vegetables

This recipe uses a blend of lemon pepper and Italian seasonings for lots of flavor without the added sodium!
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Course Side Dish
Servings 6

Ingredients
  

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tsp salt-free lemon pepper seasoning
  • 2 tsp Italian seasoning
  • 2 lbs chicken breast boneless and skinless, cut into 1-inch cubes
  • 2 yellow summer squash medium in size, sliced
  • 2 medium zucchini sliced
  • 1 medium carrot sliced
  • 1 cup grape or cherry tomatoes

Instructions
 

  • Combine the oil, vinegar, lemon pepper, and Italian seasoning in a large bowl. Pour half the marinade into a separate container, cover, and refrigerate. Add the chicken to the other half, tossing to coat, then cover and refrigerate. Allow chicken to marinate for at least an hour (overnight preferred).
  • When ready to cook, preheat the oven to 350 degrees F. Line a baking sheet with foil. Place the vegetables on the pan in a single layer.
  • Pour off the excess marinade from the chicken. Add the chicken to the pan of vegetables. Pour the remaining marinade over the top.
  • Bake until the chicken reaches an internal temperature of 165 degrees F, or about 45 to 60 minutes.
  • Refrigerate leftovers within two hours.
Keyword balsamic vinegar, carrot, cherry tomatoes, chicken, grape tomatoes, Italian seasoning, lemon pepper seasoning, olive oil, summer squash, tomatoes, zucchini