AuthorKevin PetrizioThis is an older recipe that I have updated. I have always loved roasted veggies. I think it brings out a completely different flavor compared to boiled or stir fried veggies. Also, grilled works great. You can grill whole broccoli sliced in half, zucchini, also cut in half, Onion and tomatoes. Just cut the tomato or onion in half and roast until they are just starting to char. Place them on a hamburger and now you have an amazing meal.
Pre-heat oven to 425°
Dice chicken into small bite size pieces.
Spray some non-stick spray on an aluminum foil lined baking sheet.
Place chicken on 1/4 of the sheet pan in a single layer.
Place the broccoli florets next to the chicken also taking up a 1/4 of the pan. Any large florets should be cut in half.
Do the same with the sliced onion and then the riced cauliflower, each taking 1/4 of the pan. The pan should now be full.
Mix the vinegar and oil together and drizzle over the chicken and broccoli.
Sprinkle some of the spice mix over the chicken and veggies.
Bake for 12-15 minutes, remove and stir each section.
Bake for an additional 5 minutes until chicken is cooked through.
Add a 1/4 cup of cooked brown rice to your favorite bowl.
Layer in half of the chicken and half of each of the veggies.
Garnish with ribbons of basil and re-season if desired.
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
Ingredients
Directions
Pre-heat oven to 425°
Dice chicken into small bite size pieces.
Spray some non-stick spray on an aluminum foil lined baking sheet.
Place chicken on 1/4 of the sheet pan in a single layer.
Place the broccoli florets next to the chicken also taking up a 1/4 of the pan. Any large florets should be cut in half.
Do the same with the sliced onion and then the riced cauliflower, each taking 1/4 of the pan. The pan should now be full.
Mix the vinegar and oil together and drizzle over the chicken and broccoli.
Sprinkle some of the spice mix over the chicken and veggies.
Bake for 12-15 minutes, remove and stir each section.
Bake for an additional 5 minutes until chicken is cooked through.
Add a 1/4 cup of cooked brown rice to your favorite bowl.
Layer in half of the chicken and half of each of the veggies.
Garnish with ribbons of basil and re-season if desired.
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
