A great make ahead dinner or lunch!
Total Time: 40 MINUTES | Serves 4
Ingredients
1 lb Chicken breast (~3 cups after cooking)
1 1/2 tsp Sea salt (divided, plus more for brine) 3 tbsp Olive oil (divided into 1 tbsp and 2 tbsp)
1 tbsp Balsamic vinegar (optional)
1/2 tsp Black pepper (divided)
10 oz Zucchini (sliced into thin half moons, 1/4 inch thick, ~2.5 cups)
1/2 lb Grape tomatoes (halved, ~1 cup)
1/2 large Onion (cut into medium half moons, ~3/4 cup)
1/2 tbsp Dried dill
1/2 tbsp Dried parsley
1 tsp Dried oregano
1 tsp Garlic powder
How to Make it
Preheat the oven to 400 degrees F. Line an extra large sheet pan with foil and grease well.
Fill a large bowl with water. Add 2 tablespoons sea salt and stir to dissolve. Add the chicken and set aside to brine for 10 to 20 minutes.
Meanwhile, cut the veggies - zucchini, grape tomatoes, and onions.
In a small bowl, stir together the dried dill, parsley, oregano, and garlic powder.
When the chicken is done brining, pat dry and place in one area of the baking sheet, close together but not touching.
Use 1 tablespoon olive oil to brush the chicken on both sides. Use 3/4 tsp sea salt and 1/4 tsp black pepper to season both sides of the chicken. Sprinkle both sides with the herb mixture, using up half of it.
Meanwhile, in a large bowl, toss the chopped vegetables and remaining 2 tablespoons olive oil. Add remaining 3/4 tsp sea salt, 1/4 tsp black pepper, and the rest of the herb mixture. Toss to mix well. Arrange the veggies in a single layer on the baking sheet, making sure they are not over the chicken.
If using the optional balsamic vinegar, drizzle it over the chicken and veggies. (You could also mix some of it into the veggies and drizzle the rest onto the chicken.)
Roast the chicken and veggies in the oven for about 20 minutes, until veggies are soft and chicken is cooked through. Remove from the oven and let the pan rest for 5 minutes.
Slice the chicken and transfer to meal prep containers. Fill the rest with veggies.