1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
2 cups broccoli florets
1 large zucchini, halved and cut into 1-inch pieces
1 large red onion, cut into wedges
1 yellow bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes (mixed colors), halved
For the marinade:
¼ cup olive oil
4 cloves garlic crushed or finely chopped,
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chive
¼ tsp red pepper flakes (optional)
½ lime, juiced
salt and ground black pepper, to taste
Preheat oven to 450°F.
Line a large baking sheet with aluminum foil. Set aside.
To make the marinade, place all the ingredients in a small bowl and mix to combine.
Season to taste with salt and black pepper.
In a large bowl place the broccoli, zucchini, onion, bell pepper, cherry tomatoes and chicken.
Add the marinade and toss to coat.
Place the chicken and veggies in a single layer onto the prepared baking sheet.
Bake in preheated oven for 25-30 minutes or until the chicken and veggies are cooked through.
Serve with paleo bread or cauliflower rice.