Italian Baked Chicken
- 1 ½ pounds chicken breast or tenders
- 1 pint cherry tomatoes
- 2 zucchini, sliced
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 tablespoon bon COOK Rosemary, Basil and Thyme Herb Blend
- 1 tablespoon bon COOK Rosemary Oil
- 1 teaspoon salt (our Garlic Flake Salt is a favorite)
Optional at serving time:
- 1 lemon
- Freshly ground black pepper
Preheat oven to 400 degrees. Place Deep Flexiflat on Perforated Baking Sheet and set aside.
If using chicken breasts, slice into 1/4-1/2 inch thick strips. Place chicken on the Deep Flexiflat.
Using our Mandoline or Santoku Chef Knife, slice zucchinis, red pepper and red onion. Place sliced veggies around and on top of the chicken. Place cherry tomatoes around chicken & veggies. Drizzle chicken & veggies with oil, sprinkle with herb blend & salt and toss gently to make sure the herb blend and oil is coated evenly on the chicken and veggies.
Bake for 15-25 minutes or until chicken is cooked through. Cooking time is shorter with smaller pieces of chicken. Remove from the oven and use bon COOK Citrus Press to squeeze the juice of one lemon over chicken & veggies. Toss and serve with fresh ground pepper.