Monday, January 2, 2017
Roasted Veggies and Chicken
Now this is a real winner! If you are looking for a recipe that is quick and easy, tastes good, and highly nutritious, this one is it!
Cut up a variety of vegetables into bite size pieces. Go for color. I used eggplant, red bell pepper, orange bell pepper, broccoli, red onion, and brussels sprouts. Cut up one or two chicken breasts into bite size pieces. Combine on a foil covered baking sheet.
Add 5 or 6 chopped garlic cloves, sprinkle with salt and pepper, and paprika. Drizzle with olive oil. With your hands, mix up all the ingredients and spread over the sheet.
Roast in a 450 oven for 15.