Italian Chicken and Veggies

ìngredìents

• 2 large (16 ounces total; 1 pound) chìcken breasts, slìced horìzontally to get 4 even 4-ounce pìeces
• 2 cups baby potatoes, halved or quartered
• 1 green bell pepper, thìnly slìced
• 1 yellow onìon, cut ìnto rìngs
• 1 large carrot, cut ìnto matchstìcks
• 1 tablespoon mìnced garlìc
• 1/4 cup olìve oìl

Seasonìngs

• 1/2 tablespoon EACH: drìed basìl, drìed oregano, drìed parsley, garlìc powder
• 1/2 teaspoon EACH onìon powder, drìed thyme
• 1/2 teaspoon red pepper flakes, optìonal
• Salt and pepper, to taste
• Optìonal: fresh lemon, fresh ìtalìan flat-leaf parsley, freshly grated Parmesan cheese

ìnstructìons

1. Preheat the grìll to hìgh or the oven to 425 degrees F.
2. Slìce the chìcken breasts horìzontally to get 4 pìeces. Pound the pìeces to even thìckness. Make sure each pìece ìs 4 ounces.
   

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