This is one of my favorite, easy, kid friendly Whole 30 recipes. Literally all you do is put veggies and chicken in the oven. This recipe is really a summer recipe with yellow summer squash, zucchini and eggplant but its been so H.O.T., I think its alright to have it now.
2 yellow squash
1 eggplant (if you like, I omitted)
2 bell peppers
A carton of grape tomatoes
2 split chicken breasts
1/4 cup olive oil
The juice of about 1 1/2 lemons
1 Tbsp garlic
Here’s what you do:
Preheat your oven to 450.
Cut up all of your veggies. Place them in one layer in a baking pan.
Mix together the olive oil, lemon juice and garlic.
Drizzle the mixture on top of the veggies.
Bake for 25 minutes. Tossing half way through.
Meanwhile, rinse your chicken breasts, pat, salt and pepper.
After 25 minutes, move the veggies to one side and put your chicken breasts on the pan.
Bake the chicken and veggies for 30 minutes.
When done, carve the chicken from the bone. Mix the chicken and veggies together and sprinkle with fresh basil.
The veggies will cook down. So if you have room and want more veggies or chicken, cook more!
Let me know if you like this! Like, comment, and share!