Wednesday, July 25, 2012
Chicken with Italian Roasted Vegetables
5 boneless chicken breasts
Marinade: 1 teaspoon chipotle chili pepper, 1 teaspoon chili powder, 1 teaspoon garlic powder, 3 tablespoon olive oil, 4 tablespoon lime juice, mix all this into a ziplock bag and add chicken. Marinate for 1 to 3 hours.
2 zucchini's sliced
4 yellow squash sliced
8 oz broccoli florets
4 plum tomatoes sliced
4 minced garlic cloves
1/4 cup Italian flavored bread crumbs
olive oil for drizzling
In a roasting pan, either line with parchment paper or spray with cooking oil. Place the raw vegetable slices and florets, minced garlic and arrange on the bottom. Sprinkle with olive oil, salt and pepper to taste. Evenly sprinkle with grating cheese, a little garlic powder and Italian flavored bread crumbs. Drizzle the top with olive oil over the top. Place marinated chicken breasts on top and bake on 350 degree hot oven until chicken is cooked and juices run clear when the fork goes through easily.