Nutritionist Corner Recipe: Roasted Vegetables and Chicken
NUTRITIONIST RECIPE -
2 lbs free-range boneless, skinless chicken breasts or thighs
2 cups squash or zucchini, cut in chunks
1 cup red onion, cut into chunks
1 cup red and yellow peppers, cut into chunks
2 Tablespoons Clearly Organic Olive Oil
2 Tablespoons Italian Seasoning (see recipe on blog)
1/2 teaspoon salt
2 cloves of crushed garlic (optional)
Place all of the ingredients in a large freezer bag. Seal and toss mixture until ingredients are distributed evenly. Store in refrigerator over night. When you are ready to roast the mix preheat oven to 400 degrees. Place contents from the bag onto a greased pan or baking dish. Bake for 25 minutes. Check to be sure chicken is cooked through. Broil for 2 minutes so chicken can be golden on top and veggies can be crisp. Serve with a mixed green salad.
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