- 1/2 cup chopped sweet yellow pepper
- 1/2 cup chopped sweet red pepper
- 1 small onion, cut into wedges
- 1 small zucchini, halved and sliced 1/2-inch thick
- 2 tablespoons olive or vegetable oil, divided
- 2 skinless, boneless chicken breast halves
- 2 cloves garlic, sliced
- 2 fresh rosemary sprigs
- Place the peppers, onion and zucchini in a greased 1-qt. baking dish; drizzle with 1 tablespoon oil and toss to coat. in a skillet, brown chicken in remaining oil; place over vegetables. Top with garlic and rosemary. Bake, uncovered, at 400 degrees F for 20-25 minutes or until meat juices run clear.