Ingredients:

• 2 bone-in organic chicken breast halves (about 2 lb. total)
• 1 cup fresh baby carrots
• 1 medium onion cut into wedges
• 2 medium zucchini, cut into 1-inch chunks
• 1 medium red, orange or green sweet pepper, cut into 1-inch chunks
• 8 oz. fresh mushrooms
• 2 Tbsp. avocado oil
• 6 Tbsp. olive oil
• ¼ tsp. Himalayan sea salt
• ¼ tsp. black pepper
• 2 Tbsp. balsamic vinegar
• 2 cloves of garlic minced
• 2 tsp. dried Italian seasoning, crushed
• 8 oz. Mediterranean-blend salad greens

Directions:

1. At least 3 hours before cooking mix together in a large sized bowl 3 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1 clove of garlic and 1 tsp. of Italian seasoning. Place the chicken breasts in the bowl, cover with plastic wrap and allow to marinade in the refrigerator.
   

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2. Preheat the oven to 375° Coat a shallow cooking pan with the avocado oil.
   

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3. In a medium sized bowl mix the 3 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1 clove of garlic and 1 tsp. of Italian seasoning. Place all the chopped vegetables in the marinade for 30 minutes.
   

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4. Arrange the chicken, skin side up, on one half of the roasting pan and the vegetables in one layer on the other half of the pan.
   

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5. Sprinkle everything with the salt and pepper.
   

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6. Roast uncovered for 45 minutes or until the chicken is done (170°F). Allow the chicken to rest until it becomes cool enough to handle.
   

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7. On a separate plate, remove and discard chicken skin and bones. Shred the chicken using 2 forks.
   

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8. Arrange salad greens on a platter. Spoon the chicken, juices and vegetables over the greens and enjoy!

References

• www.DiabeticLivingOnline.com