Roast Chicken and Vegetables

This is a very quick meal to put together. The chicken is juicy and flavorful! Pair this with a salad and you have a really low calorie meal.
PS: Your house will smell amazing!

Ingredients:

10 Grape tomatoes (halved)
2-3 Bell Peppers cut into strips (I used Yellow, Red, and Green)
Baby Carrots (about a handful)
1 White Onion cut into chunks
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper
1/2 Cup of Water
4 Boneless Skinless Chicken Breasts
1 Tbsp Savory Spices
3 Tbsp Balsamic Vinegar
Preheat oven to 400 degrees.
Combine all veggies in a large casserole dish, toss with Extra Virgin Olive Oil and season with salt and pepper (to taste).
In a seperate casserole dish, add the water (enough to cover the bottom of the dish) Add Chicken breasts, season with Savory Spices (ie: dried rosemary, thyme, oregano)

Roast in the oven at 400 degrees for 30 minutes.
Remove from oven, add Balsamic Vinegar to the veggies and toss to coat, serve with chicken breasts.

Yield 4 Servings
Calories: 252 – Carbs: 19g – Fat: 9g – Protein: 28g