As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. —Chelsea Madren, Fullerton, California

Kabobless Chicken and Vegetables

olive oil

balsamic vinegar

lemon-pepper seasoning

Italian seasoning

chicken

medium yellow summer squash, sliced

zucchini,

carrot,

grape tomatoes

32g protein. Diabetic Exchanges: 4 lean meat

In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.

Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

This was EXCELLENT and warms up so well! The second day I reheated it in the skillet and added sauteed onions and minced garlic. Also served it with rice made with turmeric, garlic and onion salt. Very aesthetically pleasing!

This was perfect! I reduced the recipe to two servings and used my Ninja foodie upright. I added a little salt, black pepper, and granulated garlic for seasoning the veggies. Otherwise, I followed the steps in the recipe. Finishing touches, fresh lemon juice, and parmesan cheese. 
For Ninja foodie upright: 350* select air roast. 1st roast zucchini, squash and carrots for 15 mins. Then add the tomatoes and chicken. Reset air roast for 15 mins. Boom done! Divide servings, squeeze lemon juice, sprinkle parmesan cheese.

I had to come back again and write another review because I made this for my family and they were so impressed!!! I added fresh thick sliced baby bella mushrooms and fresh broccoli florets. WOW was this a HIT! I made LOTS of extra balsamic marinade because I KNEW they would ALL want to bring some home to use on other dishes. I gave them the marinade recipe and they are all planning to cook it with various meats....pork, chicken and beef. This is a HIT! I have even frozen it and heated it up later for myself. It freezes great and since the marinade is so easy to make, well, you know what I did with that! I LOVE this recipe! Healthy for you too!

We enjoyed the recipe. I made is twice now and the next time I'm going to adjust the Lemon Pepper and Italian Seasoning ratio...we prefer more Italian seasoning so try 1-1/2 Tsp Lemon Pepper and 2-1/2 Tsp Italian Seasoning along with a bit of Garlic Powder. Also love whole fresh mushrooms with the veggies.

D-E-L-I-C-I-O-U-S!! This recipe is absolutely FANTASTIC! I will continue to make this, adding lots more carrots because I love them! I also added chunks of white onions & even think bell pepper might be good to try too. The marinade sauce is incredibly outstanding! This is so simple to make with virtually little effort!

This one didn't work for us, added an onion and some mushrooms but it all needed salt and much less time on the chicken, it ended up very dry at the 45 min. mark sadly. I'd definitely add salt and put the chicken on the veggies halfway through next time.

This recipe is fantastic! I LOVED the flavors of this. My go-to meal is a bowl full of cooked veggies and chicken. The seasoning and balsamic combination was delicious! I'll definitely be making this again!

I can't wait to take this, it sounds so gooood

kabobless chicken and vegetables

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 6

Author : Taste of Home Editors

Ingredients

Instructions

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