SAYULITA ROASTED CHICKEN AND ROOTS

I love meals that come together fast, and require one pan. Especially if it also tastes like it came from my favorite restaurant.

This meal is that. It’s as easy as chopping up a few veggies, tossing them with some chicken and the best seasoning blend, and then popping in the oven until done. So easy, and so amazing.

For this one, I used root vegetables — purple carrots, parsnips, golden beets, sweet potatoes — and Sayulita Steak and Veg seasoning. This blend is bold and kinda spicy, and holds up nicely to the hearty root vegetables. It’s a great weeknight meal when you just don’t want to think too much about what’s for dinner.

You can use whatever root vegetables you want here. Just try to cut them in even sizes so they cook evenly. If you only want one, that’s fine too. Versatile for the win!

SAYULITA ROASTED CHICKEN AND ROOTS

SAYULITA ROASTED CHICKEN AND ROOTS

Amy Hunter

Servings

4

Prep Time

45 minutes

Ingredients

  • 1 1/2 pounds chicken breast, cut into strips, or use tenders
  • 2 cups root vegetables, any variety, such as carrots, turnips, parsnips, beets, or sweet potatoes
  • 1 tablespoon Ava Jane’s Kitchen Sayulita Steak and Veg spice blend
  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • Juice of 1 lemon
  • Fresh chopped parsley

Directions

  1. Preheat oven to 400 degrees F.
  2. Toss the chicken and veggies with the seasoning and oil. Spread on a baking sheet.
  3. Roast until chicken is cooked through and veggies are tender and lightly caramelized.
  4. Drizzle with lemon juice and sprinkle with fresh chopped parsley before serving.
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