Chicken and Brussels Sprouts in Sun-Dried Tomatoes

Makes 6 servings | Gluten-free and dairy-free

Step 1

8 oz sun-dried tomatoes in olive oil, sliced
1 ½ tsp salt
2 tsp dried basil
½ c. chicken broth

Step 2

2 lbs boneless, skinless chicken thights or breasts
2 c. Brussels sprouts, halved
2 c. cauliflower, cut into bite-size pieces
2 c. broccoli, cut into bite-size pieces

Directions

1. Preheat oven to 350°.
2. Mix ingredients from step 1 in a small bowl.
3. Combine chicken and vegetables in a 13x9" baking dish. Pour tomato mixture over the chicken and vegetables.
4. Toss to coat.
5. Bake for 45-50 minutes.

This dish can also be made on the grill, just omit the chicken broth.