OVEN ROASTED CHICKEN AND VEGGIES
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OVEN ROASTED CHICKEN AND VEGGIES
Amy Hunter
Rated 5.0 stars by 1 users
Servings
2
Prep Time
45 minutes
Calories
554
My days are spent in the kitchen. Cooking, testing recipes, experimenting. When it comes to dinner, sometimes I just don’t have it in me to make something complicated, or things that are going to require lots of dishwashing.
On these nights, sheet pan recipes are my best friend. These are the kind of recipes that require throwing everything on a pan, tossing it all with seasoning and oil and roasting until done. You can serve it with leftover sauces or rice if you’d like (I almost always have cooked rice or grains in my fridge) but sometimes you don’t even need these to make a delicious meal.
This recipe is one of those. It’s got tons of veggies, and chicken that gets good and charred thanks to a combination of Ava Jane’s Kitchen Avocado Oil and Yucatan honey. And it’s seasoned with a combination of Ava Jane’s Kitchen Citrus Salt & Pepper and Hot Roasted Garlic.
It’s perfect for a busy weeknight or even one when you don’t have a lot going on and you just can’t think about dinner. It’s also pretty easy to customize, so if you don’t have this particular set of vegetables, you can still make something good. That’s what I call dinner perfection.
Ingredients
-
2 tablespoons Ava Jane’s Kitchen Avocado Oil
-
1 tablespoon Ava Jane’s Kitchen Yucatan Honey
-
2 teaspoons Ava Jane’s Kitchen Citrus Salt & Pepper
-
1 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic
- 12 ounces chicken breast cut into bitesized pieces
- 6 baby potatoes halved
- 1 zucchini cut into 1/2 inch slices
- 1 bell pepper sliced
- 1/2 pound green beans trimmed
- Juice of 1 lemon
-
Colima Sea Salt
- Fresh ground pepper to taste
Directions
Preheat oven to 400 degrees F.
- Toss all of the ingredients except the lemon juice and Colima Sea Salt in a freezer bag or large bowl.
- Spread on a baking sheet in an even layer.
- Roast until veggies are charred and chicken is cooked through.
- Remove from oven and drizzle with lemon juice.
- Serve immediately, with Colima Sea Salt if desired.
Nutrition
Nutrition
- per serving
- Calories
- 554
- Carbs
- 54 grams
- Protein
- 44 grams
- Fat
- 20 grams
- Saturated Fat
- 3 grams
- Polyunsaturated Fat
- 3 grams
- Monounsaturated Fat
- 11 grams
- Trans Fat
- 1 grams
- Cholesterol
- 109 milligrams
- Sodium
- 242 milligrams
- Potassium
- 2009 milligrams
- Fiber
- 10 grams
- Sugar
- 19 grams
- Vitamin A
- 3203 milligrams
- Vitamin C
- 143 milligrams
- Calcium
- 103 milligrams
- Iron
- 4 milligrams