Roasted Chicken and Veggies
Ingredients
1. Protein and Vegetables:
Chicken Breasts: Cut into bite-sized cubes.
Broccoli: Cut into small florets.
Bell Peppers: (Red, yellow, and orange) chopped into chunks.
Red Onion: Cut into large wedges or chunks.
Sweet Potato or Butternut Squash: (Optional, as seen in the orange cubes in the photo).
2. The Seasoning (The Secret to Flavor):
Olive oil.
Salt and black pepper.
Garlic powder and onion powder.
Dried oregano or Italian seasoning.
Paprika (for that beautiful golden color).
A squeeze of fresh lemon juice (optional, for a bright finish).
Preparation Method
Preheat: Set your oven to 200°C (400°F).
Combine: In a large mixing bowl, toss the chicken cubes and all the chopped vegetables together.
Season: Drizzle with olive oil and add all the spices. Toss thoroughly until everything is evenly coated.
Arrange: Spread the mixture onto a large baking sheet in a single layer. (Do not overcrowd them so they roast properly rather than steam).
Bake: Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the edges of the veggies (especially the broccoli) are slightly charred and crispy.
Garnish: Top with some freshly chopped parsley, just like in the picture!
Pro Tip:
This meal is perfect for meal prep. You can serve it over brown rice, quinoa, or enjoy it as a low-carb meal on its own.
