Baked Chicken with Vegetables {gluten free}

It finally is feeling like winter here in Iowa.  We always seem to have the weather of extremes - yesterday sunny and 50 degrees (in January!) and today snowy, cold and windy.  So, very wonderful.

I don't mind it other than having to drag out two little kids in it.  There is nothing more annoying than car seats, bulky winter coats and the blowing wind!

But, yet I have a solution.  This dish.  A perfect warm and comforting meal for this cold weather.  Plus it's full of hearty veggies and is gluten free.  Yum-o.

Baked Chicken with Vegetables
4 T. olive oil
1 T. Italian seasoning
2 t. garlic
1 t. salt
1/2 t. pepper
1 lb. boneless, skinless chicken breasts, cut into chunks
1 c. chopped red bell pepper
2 c. broccoli florets
2 c. sliced fresh mushrooms
2 tomatoes, chopped
2 c. spaghetti sauce
1/2 c. freshly grated parmesan cheese

Preheat oven to 350 degrees and coat a 9x13 pan with cooking spray.

In a bowl or plastic baggie combine oil, Italian seasoning, garlic, salt and pepper.  Add chicken, toss to coat and let sit for at least 10 minutes.

In a large skillet saute chicken with the marinade until juices run clear, about 7-8 minutes.  Add in peppers, broccoli, mushrooms, tomatoes and spaghetti sauce, toss to coat.  Pour into baking dish, top with parmesan cheese.  Bake for 45 minutes.

Serve as is, or with a side of pasta.

This was really, really, really good.  Did I say it was good?  Hearty, filling and great as a leftover the next day.  If you like leftovers...

I'm heading into work later today, so for once my morning is free.  No kids, no husband, no responsibilities.  And guess what I'm choosing to do with it?  Clean out a closet.  Yes, so very exciting.  But...it is leading to something really neat in our guest bedroom/little misses room.  You'll just have to wait and see.

Have a great Thursday!