how to cook Chicken + Roasted Vegetables

how to cook Chicken + Roasted Vegetables

Serves: 4

Time: 25 minutes (5 minutes prep time, 20 minutes cook time)

This easy take on roast chicken with veggies takes less than a half hour, making it perfect for days when you don’t want to do much cooking. The key to really good chicken and vegetables is to cook them separately, so you’re actually going to be roasting the veggies and skillet-frying the meat. This recipe uses mushrooms, bell peppers, and cherry tomatoes, but you can swap in other low- carb veggies like broccoli, asparagus, or Brussels sprouts. These are good options because they don’t change the cooking time.

Ingredients:

4 large chicken breasts

½pound mushrooms

½pound cherry tomatoes

3 bell peppers (your choice of color)

8 tablespoons olive oil

1 teaspoon dried rosemary

1-ounce butter

Salt and pepper to taste

Directions:

1.Preheat your oven to 400-degrees.

2.Put your veggies in a baking dish and season with salt, pepper, and rosemary.

3.Drizzle olive oil and toss to coat.

4.Bake for 20 minutes.

5.In the meantime, heat butter in a skillet.

6.Add chicken and fry till the meat reaches 165-degrees.

7.Season well with salt and pepper.

8.Serve chicken with veggies.

Nutritional Info (1 chicken breast w/ veggies):

Total calories: 505

Protein: 30

Carbs: 19

Fat: 36

Fiber: 2.7