Ingredients
1/2 cup olive oil1/2 cup balsamic vinegar2 teaspoons lemon-pepper seasoning2 teaspoons Italian seasoning2 pounds boneless skinless chicken breasts, cut into 1-inch pieces2 medium yellow summer squash, sliced2 medium zucchini, sliced1 medium carrot, sliced1 cup grape tomatoes
Preparation
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.
