Chicken and almost-ratatouille

Name: Chicken and almost-ratatouille
Total time: 35 min
Yield: 2
Ingredients: 1 cup cherry or grape tomatoes halved; 1 large boneless chicken breast halved horizontally; 1 red onion cut in half moons; 1/4 cup olive oil; 2 red bell peppers cut in strips; 2 Roma tomatoes diced; 2 Tbsp herbs de Provence; 2 yellow squash diced; 4 garlic cloves diced; Large bunch basil chopped roughly; Large bunch fresh oregano stemmed and chopped; Large bunch fresh thyme deemed and chopped

By Susan

Total time: 35 min

Easy summer bake brimming with herbs and garlic

Ingredients

1 cup cherry or grape tomatoes halved
1 large boneless chicken breast halved horizontally
1 red onion cut in half moons
1/4 cup olive oil
2 red bell peppers cut in strips
2 Roma tomatoes diced
2 Tbsp herbs de Provence
2 yellow squash diced
4 garlic cloves diced
Large bunch basil chopped roughly
Large bunch fresh oregano stemmed and chopped
Large bunch fresh thyme deemed and chopped

Instructions

Pat chicken dry, then season with herbs de Provence. Set aside.
Mix the herbs, olive oil, and garlic into large baking dish. Mix well. Then mix all remaining ingredients but the chicken into the dish, making sure the oil and herbs cover all vegetables.
Rub chicken into vegetable mixture to add more seasoning and herbs. Then place chicken on top of vegetables.
Bake at 350 for a half hour. Chicken is done when it reaches 165 degrees (use a good meat thermometer).