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    • Home
    • Recipes
      • Avocado Egg Salad
      • Baked Chicken & Veggies
      • Beef & Broccoli Stir Fry
      • Brown Rice Pasta & Sauce
      • Crab Salad
      • Guacamole
      • Peach and Ginger Oatmeal
      • Peanut Butter Cookies
      • Shrimp and Artichokes
      • Spinach & Mushroom Omelet
      • Tuna Nicoise
    • Self~Care

Dynamic Health & Wellness

Dynamic Health & WellnessDynamic Health & WellnessDynamic Health & Wellness
  • Home
  • Recipes
    • Avocado Egg Salad
    • Baked Chicken & Veggies
    • Beef & Broccoli Stir Fry
    • Brown Rice Pasta & Sauce
    • Crab Salad
    • Guacamole
    • Peach and Ginger Oatmeal
    • Peanut Butter Cookies
    • Shrimp and Artichokes
    • Spinach & Mushroom Omelet
    • Tuna Nicoise
  • Self~Care

Baked Chicken and Roasted Veggies

Serves 6


Ingredients

  • 3.5 pounds firm mixed veggies, cut into 1inch pieces (The best vegetables for roasting are potatoes, sweet potatoes, carrots, whole mushrooms, onions, brussels sprouts, cauliflower, butternut squash, broccoli, and bell peppers.)
  • 2 large boneless organic chicken breasts, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Dash of red pepper
  • 1/2 teaspoon sea salt or pink Himalayan salt
  • ¼ teaspoon ground black pepper 
  • ¼ cup rosemary and thyme, chopped.


Instructions

  • Preheat oven to 425 degrees.
  • Add mixed vegetables and chicken, dividing between 2 sheet pans. 
  • Drizzle with oil and sprinkle with spices, rosemary, and thyme. Stir well to mix.
  • Bake for 30 minutes; remove from the oven and let the chicken and vegetables rest for 5 minutes; serve warm.

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