Baked Thin Sliced Chicken Breasts and Vegetables

Step 1

Stir together the marinade ingredients and place in large bowl or shallow casserole dish. (Save 2-3 tablespoons for brushing on vegetables.)

Step 2

If chicken breasts are thick, slice each one horizontally so they are about 1/2" thick. *

Step 3

Place chicken in marinade and refrigerate until ready to use. (at least 30 minutes, up to overnight)

Step 4

Wash, peel, cut vegetables

Step 5

Preheat oven to 400°F.  Place vegetables on large sheet pan,  brush with some marinade and roast for 20 minutes.

Step 6

Combine the dry rub ingredients in a small bowl, set aside.

Step 7

Remove chicken from refrigerator, drain marinade.  Pat chicken dry with paper towel. Pat the dry rub onto both sides of chicken.

Step 8

Remove pan from oven. Lower oven temperature to 350°.   Place chicken on top of vegetables.  Brush more marinade on vegetables.

Step 9

Bake for about 15 minutes or until meat thermometer registers 165°F.