Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, quartered
  • 1 zucchini, chopped
  • 8 ounces (225g) cherry tomatoes, halved
  • 2 tablespoons (30ml) olive oil, extra virgin
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. In a large bowl, combine the chicken, balsamic vinegar, 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
  2. While the chicken marinates, chop the bell peppers, red onion, and zucchini. Halve the cherry tomatoes.
  3. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil (if using). Arrange the marinated chicken and chopped vegetables in a single layer on the sheet pan. Drizzle the vegetables with the remaining 2 tablespoons of olive oil and season with salt and pepper.
  4. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Stir halfway through cooking to ensure even browning.
  5. Remove from oven and garnish with fresh basil leaves (if using). Serve immediately.