Roasted Vegetable Brushetta Chicken

I told you about the insanity that is dinner prep at my house these days. The fact that we eat a home cooked meal and I snap a halfway decent picture of it is quite an accomplishment now that Landon is getting active but not old enough to sit up/play independently. With that said I really love just throwing stuff in the oven and letting it do it's thing. Most of my cooking is done on the stove top in a skillet, but oven meals are becoming my favorite. This was one of those great meals because after chopping up all of the vegetables the meal just did it's own thing. Best of all it was super healthy and delicious. This is perfect for these spring days where you're craving healthy/light meals but it's still cool enough to turn on the oven. Winner winner!

Source: Stephanie Cooks Original

Ingredients:
1 zucchini, cut into rounds and then sliced in half
1 cup mushrooms
2 plum tomatoes, roughly chopped
1 tbsp olive oil
2 cloves garlic, minced
1 tsp balsamic vinegar
2 thin chicken breasts
Salt and pepper

Directions:
1- Preheat the oven to 350.
2- Toss the zucchini, mushrooms, tomatoes, oil, garlic, and vinegar together in a large baking pan. Bake for 20 minutes.
3- Meanwhile, sprinkle the chicken with salt and pepper. After removing the vegetables from the oven lay the chicken in the baking dish with the vegetables and return to the oven, cooking an additional 15 minutes or until your chicken is cooked through (greatly varies based on thickness of chicken).
4- To serve, place the chicken atop pasta/couscous/rice/etc. and divide the vegetable mixture over the chicken.