Ingredients
2 cups red and green peppers
1 cup carrots
2 cups onions
3 cups zucchini (bought 24 small zucchini for 6 recipes)
2 Tbsp flour
8 boneless, skinless chicken thighs
2 cloves garlic
1 tsp salt
Preparation
Put ingredients IN EACH BAG
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.
