Baked Rainbow Veggies and Chicken Breasts

It has been a while since I last updated thefoodieside. 2017 was a great year as a whole. There were many changes that kept me on my toes, but they were great and rewarding. 

I want to start 2018 with this simple but mouth-watering recipe from I came across its video while browsing my facebook feed. I modified it a little. Diced yellow onion (instead of red), broccoli, yellow bell pepper, regular carrot (instead of baby carrot), and cherry tomatoes were placed on an oven tray before adding olive oil, salt, ground black pepper, garlic, and thyme on top.

On a foil, both sides of a marinated chicken breast were seasoned with some of the marinades before putting some thyme and a clove of garlic on one side. Two chicken breasts were used, covered them both entirely with foil, and placed on another oven tray. The ingredients of the marinade were 1 cup olive oil, 1 tsp garlic powder, 1/2 tsp ground black pepper, and 1/2 tsp paprika.

Both trays were placed inside the oven and baked for 30 minutes at 200 degrees Celsius (400°F). The tray with the veggies was on top. The ingredients used were for two servings (for hubby and me).