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Garlic Roasted Roasted Chicken and Veg




Source of Recipe


tyson.com

4 Tyson® Fresh Boneless, Skinless Chicken Breasts
or 4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
1 medium zucchini, sliced lengthwise in 1/2-in. strips, then into 1-in. pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges
1 tablespoon olive oil
6 garlic cloves, sliced
4 sprigs fresh rosemary



1. Preheat oven to 450°F. Wash hands. Combine zucchini, peppers and onion in large bowl. Drizzle with oil; toss to coat.

2. Place chicken and vegetables in jelly roll pan. Sprinkle lightly with salt and pepper, if desired. Sprinkle garlic over chicken and vegetables. Place 1 sprig rosemary on each chicken breast; press lightly to flatten rosemary against chicken. Wash hands.

3. Bake 20 to 25 minutes or until vegetables are tender and chicken is done (internal temp 170°F).