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
garlic powder
1/4 cup Italian flavored bread crumbs
olive oil for drizzling
grating cheese
balsamic vinegar

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.
Pour some barbecue sauce of your choice over the tops of each piece of chicken and cook and additional 10 minutes.
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