Gluten-Free, Dairy-Free, Serves 8

• 2 lbs boneless, skinless chicken breasts
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

Preheat the oven to 375°F. Arrange the chicken breasts in a single layer in a 9×13 inch baking dish. In a large bowl, mix together the chopped red and green bell peppers, onion, cherry tomatoes, garlic, chicken broth, balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Pour the vegetable mixture over the chicken, making sure the vegetables are evenly distributed. Cover the baking dish with aluminum foil. Bake the chicken and vegetables for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the aluminum foil and bake for an additional 5-10 minutes, or until the chicken and vegetables are slightly browned. Garnish the chicken and vegetables with fresh parsley before serving.