1.5 pound organic chicken breast cutlets (cut into 1 inch pieces)
1 red onion chopped into 3/4 inch pieces
1 medium zucchini chopped into 3/4 inch pieces
2 redskin potatoes (chopped small)
1 red bell pepper chopped into 3/4 inch pieces
1 medium carrot chopped into narrow discs
1/3 cup olive oil
4 cloves minced garlic
2 tsp borken leaf Greek oregano
2 tsp basil
1 tsp rosemary
Balsamic Vinegar
Combine chicken and vegetables in a bowl. Mix in olive oil then add herbs and garlic
Spread onto large jelly roll pan. Very lightly drizzle balsamic Olive Oil over the top (do this sparsely as not to completely cover the entire pan).
Bake in oven at 450 degrees on the second rack from the top. when vegetables and chicken brown (approximately 15 minutes) flip and continue cooking another 10 to 15 minutes until browned on both sides.
