480 g (2 large) boneless, skinless chicken breasts

54 g (1 pepper) yellow bell pepper - thinly sliced

100 g (1 zucchini) - halved lengthwise and thinly sliced into half-moons

100 g (2 medium) Roma tomatoes - halved and thinly sliced into half-moons

20 g (1/3 onion) red onion - thinly sliced

41 g (3 tbsp) olive oil

6 g (1 tsp) salt - ground fine

1 g (½ tsp) black pepper

100 g (3.5 oz) mozzarella – cut into thin strips

1. Preheat oven to 400° F or 200° C. Line a baking sheet with parchment paper
2. Cut deep slits, to make pockets, in each chicken breast. Be sure not to cut all the way through the chicken breast. Coat with oil over the entire breast, on both sides and in the cut pockets. Season with Italian seasoning mix, salt, and pepper. Stuff each pocket with one piece of each: zucchini, tomatoes, bell peppers, red onion and mozzarella
3. Bake in the middle position of preheated oven until the chicken is cooked through, 160 F or 71 C with a meat thermometer. Baking time is approximately 30 minutes. Time will be dependent on thickness of the chicken breast. Adjust accordingly