Italian Chicken w/Roasted Veggie Salad

Ingredients:

• 3 chicken breasts
  
• 1 Tbsp chopped garlic
• 1 Tbsp Italian seasoning
• Ground black pepper (desired amount)
  
• 3/4 cup cherry tomatoes, rinsed
• 1/2 cup frozen spinach
• Lettuce (green leaf lettuce used here)
• Shredded Italian blend cheese
• Croutons and/or Asiago crisps
• Your favorite salad dressing (Ken's Sweet Vidalia Onion Vinaigrette used here)

Directions:

1. Combine chicken, oil, and spices in a plastic zip-top bag or container; Place in fridge all day to marinate
2. Heat oven to 375*F.
3. Place marinated chicken in baking dish. Add tomatoes and spinach (still frozen). Sprinkle with garlic powder.
4. Bake until the chicken reaches an internal temperature of 165*F (approx. 20 minutes)
5. Remove from oven and allow to rest for a few minutes.
6. Slice chicken and place on top of a bed of lettuce; spoon desired amount of cooked tomatoes and spinach onto salad.
7. Sprinkle with shredded Italian blend cheeses, croutons and/or Asiago crisps.
8. Drizzle with favorite salad dressing ~ Ken's Sweet Vidalia Onion Vinaigrette used here.