Balsamic Chicken with Roasted Veggies

• servings: Servings: 4-6
• total time: 27 minutes

Ingredients

3 large chicken breasts, cut into bite size pieces

10 ounces cherry tomatoes, halved

2 medium zucchini, sliced into bite size pieces (moons or quarters)

1 cup mozzarella cheese, shredded

1/4 cup balsamic vinegar

1/4 cup olive oil

Salt and pepper to taste

Fresh basil leaves, chopped

Directions

Preheat the oven to 425°F.

Prep the tomatoes and zucchini.

In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Prep the chicken. Add the chicken chunks to the marinade and toss to coat.

Scatter the halves of cherry tomatoes and sliced zucchini on a silicone lined rimmed baking sheet. Drizzle on olive oil, and add salt, and pepper. Then scatter the marinated chicken on top of the vegetables.

Sprinkle the shredded mozzarella cheese over the top of the chicken.

Bake the one-pan meal in the preheated oven for 25 minutes. The veggies will be tender, and the cheese will be melted and golden.

Garnish with chopped fresh basil leaves. Suck up and remove excess standing liquid.