4 boned and skinned chicken breasts, cubed
4 medium sized potatoes, peeled and cubed
8 carrots, peeled and sliced
1/2 onion, cut into cubes
1 can of chicken stock
3 tbsp extra virgin olive oil
2 cloves of garlic (lehsun), minced
1 tsp fresh oregano leaves
1 tsp fresh basil leaves
1/2 tsp sea salt
1/4 tsp pepper

Place all of the cubed chicken and chopped vegetables into a large bowl.Drizzle the chicken broth and olive oil over top, and then add the garlic, oregano, basil, sea salt and pepper.Toss well. pour into two large baking dishes that have been coated with non-stick cooking spray. Cover and bake at 350° f for approximately 1 hour. Serve hot with garlic bread