Salsa Verde Chicken

I absolutely love this recipe. Mostly because it doesn't require much work at all, just chopping vegetables and putting everything in the oven. Also, it can be as spicy or mild as you wish! The vegetable options that you can use with this recipe are endless, so have fun with it! 

Prep time: 10 minutes or less
Cook time: 30-40 minutes

You will need:
-cutting board and knife
-casserole dish with lid (or dutch oven with lid)

Ingredients:
-3-4 chicken breasts (thin!), or as many chicken thighs as you want. (Boneless/skinless is best).
-1/2 white or yellow onion, chopped into large, square pieces
-1 small zucchini, cut into medallions.
-1 small yellow squash, cut into medallions.
-1/2 Poblano pepper or Aneheim pepper. (If you prefer a more mild dish, you can omit these)
-1 red bell pepper, chopped into large pieces
-2-3 cloves of garlic, chopped
-1 tbsp olive oil
-salt and pepper to season chicken
-4 small (8oz) cans of Salsa Verde of your choice.


Directions:
-Preheat oven to 400 degrees.
-Wash chicken in cold water and set on a plate for seasoning.
-Season on both sides lightly, with salt and pepper. (Or any other spices)
-Add tbsp. of olive oil to bottom of casserole dish.
-lay chicken in layers as such: chicken, veggies, salsa, chicken, veggies, salsa.
-Make sure all of the chicken is submerged in the salsa.
-Cover and place in oven for 30 minutes, or until chicken is fully cooked.

Cheers, Foodies!