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    Garlic Roasted Roasted Chicken and Veg

    Source of Recipe

    4 TysonŽ Fresh Boneless, Skinless Chicken Breasts
    or 4 TysonŽ IFF Boneless, Skinless Chicken Breasts with Rib Meat
    1 medium zucchini, sliced lengthwise in 1/2-in. strips, then into 1-in. pieces
    1 red bell pepper, cut into 1-inch pieces
    1 yellow bell pepper, cut into 1-inch pieces
    1 medium onion, cut into 8 wedges
    1 tablespoon olive oil
    6 garlic cloves, sliced
    4 sprigs fresh rosemary

    1. Preheat oven to 450°F. Wash hands. Combine zucchini, peppers and onion in large bowl. Drizzle with oil; toss to coat.

    2. Place chicken and vegetables in jelly roll pan. Sprinkle lightly with salt and pepper, if desired. Sprinkle garlic over chicken and vegetables. Place 1 sprig rosemary on each chicken breast; press lightly to flatten rosemary against chicken. Wash hands.

    3. Bake 20 to 25 minutes or until vegetables are tender and chicken is done (internal temp 170°F).




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