Roasted Soy-Ginger Chicken And Vegetable

• 1 cup soy sauce
• 1 inch fresh root ginger, peeled and grated
• 4 cloves garlic, peeled and finely chopped
• 1/4 cup olive oil
• 4 None chicken breasts (about 1/2 lb each)
• 15 oz can chickpeas, drained and rinsed
• 1 None large red pepper, deseeded and cut into strips
• 2 None zucchini, cut into 2 inch sticks
• 8 sprigs flat-leaf parsley, finely chopped

1. To make the marinade, mix the soy sauce, ginger, garlic and oil in a bowl and season with black pepper. Coat the chicken in 5 tbsp marinade, cover and chill for 45 mins.
2. Preheat the oven to 400u0b0F. Place the chickpeas, pepper and zucchini in an ovenproof serving dish. Stir in half of the remaining marinade, place the chicken on top and roast for 40 mins. Mix the parsley with the remaining marinade. Pour over the chicken and vegetables before serving.

soy sauce, root ginger, garlic, olive oil, chicken breasts, chickpeas, red pepper, zucchini, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21592 (may not work)