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.
