Loved Me Back To Life
Linda G. Janssen
Roasted Chicken And Veggies
Delicious, easy to make and fast clean up
Ingredients
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2 chicken breasts (6 oz each chopped in 1 inch pieces)
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1 cup bell pepper (chopped, can use any color)
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1 large red onion (chopped)
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1 large zucchini (chopped)
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1 cup broccoli florets
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1 cup cherry tomatoes
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2 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon black pepper
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1 tablespoon of Montreal Steak seasoning
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1 teaspoon Italian seasoning
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1/4 teaspoon paprika (optional)
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Directions
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Preheat oven to 500 degree F.
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Chop all the veggies into large pieces, except for the cherry tomatoes, place them whole or cut in half. Place veggies in a very large bowl. Chop the chicken into 1 inch cubes. Add the chopped chicken to the large mixing bowl. Add the olive oil, salt and pepper, Montreal steak seasoning, Italian seasoning, and paprika. Toss to combine.
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Pour on a large sheet pan.
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Bake for 20 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
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Nutritional Value- per serving
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Carbs- 8.2
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Fiber- 1.2
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Fat- 15.8
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Protein- 25.7
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Calories-286.5
Can be served over white rice
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