Easy Chicken & Veggie Bake

Servings:

Calories: 459kcal

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp minced garlic
1 tsp Italian seasoning
salt and pepper to taste
2 lbs chicken (I used 1 lb breasts & 1 lb thighs)
3-4 cups veggies (I used 2 zucchini, 1/2 eggplant, handful of sugar plum tomatoes, 1/2 red bell pepper, & 1/2 sweet onion)

Preheat the oven to 400ºF.
While the oven is heating, combine the EVOO, vinegar, and spices in a large bowl. This is your "dressing".
Cut your chicken into 1" cubes, tossing the pieces into the "dressing" bowl as you go. Give it a good mix to coat the chicken.
Do the same with your veggies (cut into similarly-sized pieces, & add to the bowl as you go).
Stir the mixture one last time so that the chicken & vegetables are evenly coated by the dressing.
Transfer the mixture to a large baking dish (9x13") and pop it in the oven. Bake for 45 minutes.
That's it! Serve over greens, cauliflower rice, or veggie noodles for even more veggies, or eat it on its own. Reheats perfectly for leftovers too!