Cider Italian Chicken Breast with Red Bell Pepper

Ingredients

• 1½ lbChicken Breast
• 12 ozRed Bell Pepper
• 8 ozYellow Onion
• 2 tbspOlive Oil
• 2 tbspApple Cider Vinegar
• 3 clovesGarlic
• 1 tspItalian Seasoning
• 1 tbspSesame Oil
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Mince the Garlic. Mix it with the Olive Oil, Apple Cider Vinegar, Italian Seasoning, Sesame Oil, Table Salt, and Black Pepper; coat the Chicken Breast and marinate it in the refrigerator for 30 minutes.
2. Heat the oven to 425°F (218°C). Cut the Red Bell Pepper and Yellow Onion into bite-size pieces. Keep the raw Chicken Breast and raw juices away from ready to eat foods, utensils, and surfaces.
3. Arrange the Chicken Breast, Red Bell Pepper, and Yellow Onion on a sheet pan and roast until the thickest part of the Chicken Breast reaches at least 165°F (73.9°C), about 18 to 22 minutes.
4. Move the cooked Chicken Breast, Red Bell Pepper, and Yellow Onion to a clean platter and serve hot.