Paleo Friendly One Pan Dijon Garlic Chicken and Veggies

• 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
• 2 medium zucchini, sliced in half lengthwise and cut into half moons
• 2 medium yellow squash, sliced in half lengthwise and cut into half moons
• 1 large red onion, cut into small chunks
• 1/4 cup olive oil
• 1 tbsp. dijon mustard
• 1 tbsp. chopped garlic
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme

First, make the marinade:  In a glass measuring cup, combine the oil, mustard, garlic, salt, pepper, oregano and thyme.  Whisk together and set aside.

Put the chicken into one ziploc bag and the chopped veggies into a second ziploc bag.  Pour about half the marinade into one bag and the rest into the other.  Seal the bags and massage the marinade into both the veggies and chicken.  Put into the refrigerator for at least 30 minutes, up to 5 hours.

Preheat oven to 400F.  Line a baking pan with parchment paper.

Spread the veggies out onto the pan and arrange the chicken on top.  Cook for 30 minutes, take out of the oven and flip the chicken over and continue to cook until the chicken is cooked through and a meat thermometer reaches 165F,  about 10 more minutes.

Enjoy!