Sheet Pan Rosemary Chicken & Vegetables
Ingredients
1 lb Boneless skinless chicken breasts, diced
½ cup Summer squash, chopped
½ cup Asparagus, chopped
½ cup Red bell pepper, chopped
1 tbsp Olive oil
3 Sprigs rosemary
Directions
Preheat the oven to 350F.
On a sheet pan, toss chicken, squash, asparagus, and bell pepper with olive oil to coat. Spread into an even layer. Top with rosemary sprigs.
Transfer to the oven for 22-25 minutes, until chicken is cooked through and vegetables are tender.
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