Chicken With Spicy Roasted Vegetables

• 1 large sweet potato, peeled, cut into bite-sized chunks
• 1 None red pepper, seeded and chopped
• 1 None yellow pepper, seeded and chopped
• 2 None zucchini, thickly sliced
• 1/4 cup olive oil
• 2 tsp fennel seeds
• 1/4-1/2 tsp red pepper flakes
• 2 large boneless skinless chicken breasts
• 5 oz cherry tomatoes
• 4 oz mixed salad greens
• 1 tbsp balsamic vinegar

1. Preheat the oven to 400u0b0F. Place the vegetables in a roasting pan. Add 2 tbsp of the olive oil, fennel seeds and red pepper flakes. Season and toss to coat the vegetables. Bake for 15 mins.
2. Meanwhile, heat the remaining 2 tbsp oil in a large skillet on medium heat. Cook the chicken for 2 mins each side, until browned. Place the chicken and tomatoes in the roasting pan with the vegetables. Bake for 10 mins, until chicken is cooked through.
3. Slice the chicken. Serve with salad drizzled with balsamic vinegar.

sweet potato, red pepper, yellow pepper, zucchini, olive oil, fennel seeds, red pepper, chicken breasts, tomatoes, salad greens, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/27475 (may not work)