Add all of the ingredients into a blender and blend until smooth. Set aside.
Putting it together
In a medium bowl, add the chicken breasts and pour the marinade over the chicken. Let sit for at least 30 minutes. While the chicken is marinading, prepare the vegetables.
Preheat the oven to 425F. Line a sheet pan with parchment paper.
In a large bowl, add all of the vegetables, toss with avocado oil and season with salt and pepper.
Arrange the vegetables on the sheet pan leave space in the middle for the chicken breast.
Once the chicken is done marinating, add the chicken to the center of the sheet pan and pour any remaining sauce over the chicken and the vegetables. Bake for 30 minutes, or until chicken is done (165F) and vegetables are tender, yet crisp.
I used a jar of roasted red peppers, 285ml approximately 10 ounces. It's roughly 2 red peppers, roasted, if you would like to make your own.