Peri-Peri Chicken with Roasted Vegetables

Ingredients

• 2 lb Chicken Pieces
• 1/2 cup Peri-Peri Sauce
• 1/2 cup Dairy-Free Yogurt
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1 large Zucchini
• 1 large Red Onion
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, combine the 1/2 cup Peri-Peri Sauce, 1/2 cup Dairy-Free Yogurt, 2 tablespoons Lemon Juice, and 4 minced cloves of Garlic. Stir well to create the marinade.
3. 3Add the 2 lb Chicken Pieces to the bowl with the marinade. Toss to ensure all pieces are evenly coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for a deeper flavor, marinate in the refrigerator overnight.
4. 4While the chicken marinates, prepare the vegetables. Cut the 1 large Red Bell Pepper, 1 large Yellow Bell Pepper, 1 large Zucchini, and 1 large Red Onion into bite-sized pieces, about 1-inch cubes. Place the chopped vegetables in a large bowl.
5. 5Add the 2 tablespoons Olive Oil, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper to the bowl with the vegetables. Toss everything together until the vegetables are lightly coated.
6. 6Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes.
7. 7After 20 minutes, carefully remove the baking sheet from the oven. Arrange the marinated chicken pieces from the bowl on top of the roasted vegetables, ensuring they are in a single layer.
8. 8Return the baking sheet to the oven and continue roasting for another 20 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized. The total cooking time will be approximately 40 minutes.
9. 9Remove the baking sheet from the oven and let it rest for 5 minutes before serving the Peri-Peri chicken and roasted vegetables hot.

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