Italian Chicken and Vegetables

(serves 4; estimated cost: $16, or $4 per serving)

Ingredients 

Chicken & Marinade

• 1.5 lbs chicken breast tenderloins, or chicken breast cut into pieces 

• 2 tbsp balsamic vinegar

• 1 tbsp honey 

• 1 tbsp olive oil 

• 1 lemon, zested and juiced 

• 4 cloves garlic, minced

• 2 tsp kosher salt 

• 1 tsp onion powder 

• 1 tsp garlic powder 

• 1 tsp paprika 

• 1 tsp oregano, dried 

Vegetables

• 2 zucchini, medium 

• 2 red onions, medium 

• 1 pint cherry tomatoes 

• 1.5 tsp kosher salt 

• olive oil spray 

Steps 

1. Preheat the oven to 425 F.

2. Line a large sheet pan with parchment paper.

3. Slice the zucchini in half lengthwise, and then cut those pieces in half. Then, chop the zucchini into bite-sized pieces.

4. Chop the red onion.

5. Spray the parchment paper with olive oil spray. 

6. Dump the chopped zucchini, chopped red onion, and cherry tomatoes onto the sheet pan. 

7. Spray with olive oil spray. Sprinkle with the 1.5 tsp kosher salt.

8. If using chicken breast tenderloins, remove the tendon from the center. If using chicken breast, slice the breast into tender-sized pieces (approximately 9-10 pieces).

9. In the bottom of a large mixing bowl, combine the balsamic vinegar, olive oil, honey, lemon zest and juice, minced garlic, and spices. Whisk together.

10. Add the chicken to the bowl and toss to coat.

11. Add the chicken to the top of the vegetables on the sheet pan, and pour the extra marinade over the mixture.

12. Roast for 25 minutes.

13. Once done, pour the residual juices on top of each serving. There's tons of flavor there!