This has to be the most colorful recipe I’ve ever made. The picture doesn’t do it justice.
This isn’t much of a recipe, but I wanted to share it. It’s so easy, freezer friendly and tastes delicious! It’s also a great way to use up some of those extra vegetables wondering around your fridge.
Chicken with Grilled Vegetables
- 4 in chicken breasts cut small pieces
- 1 medium red onion
- 1 small eggplant
- 3 plum tomatoes or grape tomatoes
- 1 medium green bell pepper
- (zucchini and mushrooms optional)
- Italian dressing
- olive oil
Pre-heat oven to 400F
Marinade chicken in Italian dressing for 1-2 hours or overnight
Generously coat diced vegetables with olive oil, salt and pepper
Spread vegetables on large baking sheet and roast in oven for 1 hour
Cook chicken pieces for 30 minutes
Combine chicken and vegetables and serve warm.
In freezer bag, combine chicken and Italian dressing. In second freezer bag combine all diced vegetables, olive oil, salt and pepper. Freeze both bags clipped together. To serve, thaw both bags in fridge overnight. Bake as instructed above.
Until next time,