Sheet Pan Chicken and Vegetables

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.





Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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