Sheet Pan Chicken & Vegetables – Culinary Angels

Ingredients

• 1-1/2 pounds chicken breast or tenderloin cut into 2” pieces
• 2 cups carrots or sweet potatoes cut into 1/2” thick chunks
• 2 cups combined, zucchini and summer squash cut into 1/2” slices
• 1 cup yellow or red onion cut into 1/2” wedges
• Optional: 2 cups mushrooms (or vegetables of your choice) cut into 1” pieces
• 1 clove garlic, minced
• 4 tablespoons olive oil (separated in ½)
• 2-3 tablespoons plain, whole milk yogurt
• 1 – 1/2 tablespoons lemon juice or apple cider vinegar
• 1/2 cup bone broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced or 1 teaspoon dry
• Salt and pepper to taste