Whip up this marinated chicken with vegetables for a quick meal that's ready in just 30 minutes. It's easy, healthy, and flavorful! Serve over white rice, cauliflower rice, or roasted potatoes.
1lbchicken breasts, boneless and skinless, cut into 1-inch pieces
4cupsbroccoli florets
4cupszucchini, cut into strips (about 2-inches long 1-inch wide) or circles
1medium red onion, cut into strips
1/2tspsalt
1/4tspblack pepper
Marinade
1/4cupcoconut aminos
2tbspolive oil, extra virgin
1tbsprice vinegar, can sub apple cider vinegar
1tspsesame oil
1tspgarlic powder
1/4tspground ginger
Instructions
Preheat oven to 400 degrees.
Add chicken pieces and all marinade ingredients to a bowl. Refrigerate and let the chicken marinate while you chop your vegetables. (You can also let the chicken marinade for up to 8 hours if you like.)
Spread veggies and chicken on a 12 x 17 baking sheet. If you have any marinade remaining in the bottom of the bowl add that to the sheet pan too. Salt and pepper everything.
Place in the oven and bake for 20 minutes, until chicken is cooked through and no longer pink. Stir the chicken and veggies so any pieces of chicken that are stuck together are separated. Serve over white rice, cauliflower rice, or roasted potatoes for a complete meal.
Notes
Nutrition information is calculated for 4 servings. If serving over rice or potatoes you can easily get 6 servings out of this recipe.