Step 1

Heat a skillet over medium high heat now. Add all sauce ingredients, stirring to combine. Bring to a boil and then turn down to medium low to simmer for 20 minutes.

Step 2

Mix the seasoning for the chicken together and sprinkle evenly, front and back of the chicken. Heat oil in a large skillet or heat a grill to high heat. Drizzle a little oil on each side of the chicken.

Step 3

Heat an oven to 350 degrees. Add chicken to the hot pan or grill, and after a minute or two of browning, turn to medium heat and cook 3-5 minutes per side

Step 4

Remove chicken from pan and place in the oven safe skillet with the sauce. You can move everything to an oven safe dish if needed.

Step 5

Bake at 350 for 30 minutes. Remove the chicken to a cutting board for 5 minutes, draped in foil, then chop the chicken, throw it back in the sauce and serve with rice.

Step 6

While the chicken is baking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.

Step 7

Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent. Then add the garlic and let it cook until fragrant, about 30 seconds.

Step 8

Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat.

Step 9

If you're looking for even easier, sometimes I just toss everything in a little olive oil, s & p them and throw them in the oven on 425 degrees for 20-25 minutes and roast them.