Paleo Roasted Chicken and Veggies

• 3 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tsp. salt
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. chopped garlic 

• 2 lbs. thin chicken breast fillets (6)
•  salt & freshly ground black pepper
• 2 zucchini, sliced into quarter moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped

In a large bowl, combine the first 9 ingredients and mix well.   Season the chicken breasts with salt and pepper and add to the bowl, tossing to combine.  Add the veggies to the bowl and toss to combine.  Cover the bowl and let sit in the fridge until you're ready to cook, at least an hour.

Preheat oven to 450F.

Spread parchment paper to line a baking pan and first line the chicken in the pan.  Surround the chicken with the veggies.   Bake 20 minutes, flip the chicken and stir the veggies and bake for another 10 minutes.

Enjoy!