Roasted Chicken and Vegetables

32 ounces Chicken Breast (cooked), no skin, roasted
1.50 package (2 lb) Broccoli, frozen
6 tsp Garlic
6 tomato Red Ripe Tomatoes
6 cup, sliced Zucchini
3 tbsp Olive Oil

Thoroughly wash chicken breasts, then cut into approximately 1/2- to 1-inch chunks. (I use kitchen scissors to save time.) If broccoli is frozen, lightly steam until thawed but make sure it is still as crisp as possible. Coat stainless steel cookie sheet with non-stick spray. Place chicken breast chunks, broccoli, tomatoes and zucchini into a large bowl, cover with olive oil, garlic, 1 tbsp Italian seasoning, 1 tbsp onion flakes, 1 tsp salt, 1 tsp black pepper, 1 tsp red pepper and 1 tsp paprika and knead thoroughly to coat the chicken and vegetables with spices. Place cookie sheet in an oven preheated to 400 degrees, checking every 5-10 minutes until veggies are browned and chicken is thoroughly cooked, typically 30-45 minutes total. Recipe is about 2000 calories and makes 4-6 servings.

Serving Size: Makes 6 servings