- 1 cup baby carrots
- 1 cup fresh whole mushrooms
- 1 medium onion, cut into 1-inch wedges
- 1 small red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
- 1/2 cup Archer Farms® balsamic vinegar dressing
- 1 Archer Farms all-natural oven-roasted savory chicken (from the deli), cut into serving pieces
- Heat oven to 450 degrees F. Generously spray 15×10-inch baking pan with sides with cooking spray. Toss vegetables with dressing in large bowl. Spread vegetables in single layer in pan.
- Bake uncovered 30 minutes, stirring occasionally, or until crisp-tender. Remove from oven.
- Add chicken pieces to vegetables; spoon pan juices over chicken. Return to oven and heat about 5 more minutes or until chicken is warm.