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.


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