Good evening to ya! Hope your weekend was phenomenal. I’m sure you’re getting ready for Thanksgiving Week, which could mean a short work week for you. It also could mean LOTS of cooking and LOTS of GOOD FOOD!
Speaking of GOOD FOOD.. check out this breakfast. I think I overestimated my ability to stuff my face, because despite how good this was, I just couldn’t finish it. So, shoutout to Biscuit Head in Greenville for this perfect, carb loaded brunch. It was a life changer, for sure.
But (about 8 hours later) eating all THAT made me want some good, colorful veggies. Daniel had to leave this afternoon to go to Mississippi for work, so I’ve had all the time to cook and be really productive. Making tons of veggies and cooking some meat for the next couple of days is always a good way to get your week started off great – especially those of you who have no time to cook. It’s all in the prepping, for real.
This mix ended up being A-MA-ZING, and I would recommend it for Thanksgiving too if you are in charge of bringing something besides the turkey, dressing and pie.
Anyway, I love Sundays. I love biscuits. And I’m glad Daniel puts up with me. I dunno why there is purple stuff on his face in this pic. Maybe it’s the glasses? IDK. Weird. Hope you enjoy these veggies!
Healthy Roasted Chicken Veggie Mix
Serves 6 (6 servings if used as a side. If this is a meal, double that bad boy up).
Prep time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4 medium chicken breasts (approx. 500 g) – cubed and uncooked.
3 cups peppers (500 g) – chopped (the more colors, the prettier, the better 🙂
2 – 1/2 cups brussels sprouts (550 g) – halved or quartered
1 – 1/2 cups tomatoes (296 g) – chopped (little grape tomatoes would be a good option for this).
3 tbsp avocado oil
1/4 cup coconut aminos. Trader Joe’s has a great, less expensive brand.
1 – 1/2 tsp. salt (or to taste)
1 – 1/2 tsp. pepper (or to taste)
1 – 1/2 tsp paprika
1-2 garlic cloves (to taste.. depending on how much you want) – minced
Preheat oven to 450 degrees.
Chop up/cube thawed out chicken.
On a different cutting board, cut up veggies.
Place chicken and veggies in a roasting pan (a baking sheet will work too. I couldn’t find our good baking pan, so I used a plain ole big baking sheet).
Add the avocado oil, coconut aminos, and spices. Toss pan to make sure oil and spices are distributed over all ingredients.
Bake for 25 minutes, or until chicken is fully cooked and veggies are roasted.
This would be a great side for Thanksgiving – even without the chicken. Also, this is a great option if you are prepping your food out for the next couple of days. You can store leftovers in the fridge, and eat off of them for a couple of days. How bout that?
If you’re eating this as a meal, eat over rice, cauli rice, or a salad.
Macro Breakdown per serving (for those who care):
1 serving (with chicken): 13g C, 8g F, 21g P
1 serving (without chicken): 13 g C, 7g F, 7g P