Recipe Background
Is it raining out, but you're craving that meal-on-a-stick kind of dinner? Well, no need to fear, the menu forecast shows Kabob-less Chicken & Veggies coming to the rainy-day (or lazy-day) rescue. Packed with all the garden-fresh vegetables we could find, like squash, zucchini, carrots, and tomatoes, all topped with a fantastically marinated chicken, this no-skewer-necessary and oven-only treat will shine some sun on your next indoor dinner spread. These marinated Kabob-less Chicken & Veggies also require less effort since there's no time spent loading the kabobs, giving you more time to simply sit and enjoy each delicious bite. You've got to try this stick-free way of cooking today! No umbrella or skewers necessary.
Is it raining out, but you're craving that meal-on-a-stick kind of dinner? Well, no need to fear, the menu forecast shows Kabob-less Chicken & Veggies coming to the rainy-day (or lazy-day) rescue. Packed with all the garden-fresh vegetables we could find, like squash, zucchini, carrots, and tomatoes, all topped with a fantastically marinated chicken, this no-skewer-necessary and oven-only treat will shine some sun on your next indoor dinner spread. These marinated Kabob-less Chicken & Veggies also require less effort since there's no time spent loading the kabobs, giving you more time to simply sit and enjoy each delicious bite. You've got to try this stick-free way of cooking today! No umbrella or skewers necessary.
Ingredients
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons Italian seasoning
- 2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
- 2 medium yellow summer squash sliced
- 2 medium zucchinis sliced
- 1 medium carrot sliced
- 1 cup grape tomatoes
- fresh rosemary chopped, optional, for garnish
Directions
- In a large bowl, add the olive oil, the balsamic vinegar, the lemon pepper seasoning, and the Italian seasoning and stir to combine.
- Transfer 1/2 of the oil mixture to a large shallow dish, add the chicken pieces, and turn to coat.
- Tightly cover the dish and transfer it to the refrigerator to marinate, for at least 8 hours and up to overnight.
- Reserve the remaining oil mixture in the fridge.
- Preheat the oven to 350 degrees F.
- Line a 15x10x1-inch baking sheet with aluminum foil.
- Drain the chicken and discard the marinade.
- Add the squash, the zucchinis, the carrot, and the tomatoes in a single layer on the prepared baking sheet.
- Evenly add the chicken to the top of the vegetable layer.
- Evenly pour the remaining marinade over the top of the chicken mixture.
- Bake the chicken mixture, uncovered, until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender, about 45-60 minutes.
- Let the chicken mixture stand, about 5 minutes.
- Plate and serve, garnished with the rosemary.
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