Easiest dinner on the planet, SERIOUSLY.  Don’t let this chicken dish fool you.  It’s perfectly cooked, super moist and heavy on the veggies!  Feeding more than 2 people?  Add more chicken!  Takes about 10 minutes to prep and 20 minutes to bake.  And clean-up is a snap…just throw away the parchment paper…DONE!  This will be your GO-TO meal for busy weeknights!

Yields 2 servings

Ingredients – CHICKEN:

1 full chicken breast (halved)

1 tbsp balsamic vinegar

1/2 tbsp olive oil

2 tsp chopped garlic

2 tsp dried basil

1 tsp dried parsley

Salt to taste

Ingredients – VEGGIES:

1 medium zucchini (sliced into half-moons)

1 orange bell pepper (chopped)

1 container of grape or cherry tomatoes (leave whole)

1/2 red onion (chopped)

1 1/2 tbsp olive oil

2 tsp dried basil

1 tsp dried parsley

Salt and pepper taste


  1. Preheat oven to 450 and line a large cookie sheet with parchment paper.
  2. Put chicken in a large zip lock bag and add the balsamic, olive oil, garlic, basil, parsley and salt.
  3. Close the bag and massage until marinade is mixed and chicken is coated.  Set aside.
  4. In a large bowl, toss veggies with the balsamic, olive oil, basil, parsley, salt and pepper.
  5. Spread veggies onto the cookie sheet, creating space for the chicken in the center of the pan.
  6. Add chicken to the pan.
  7. Bake for 20 minutes.

(You can also cook this ahead of time and reheat for lunch or dinner.  PERFECTION!)



Here are quick links to items you might need to create this recipe:

I may be compensated through my affiliate links, but all opinions are my own.  I would never recommend a product I didn’t genuinely love!


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