Roasted Veggies & Chicken
Ingredients
- 2 Small Boneless, Skinless Chicken Breasts, Cut Into Bite-sized Pieces ⓘ
- 3 Small Red Potatoes Cut Into Bite-sized Pieces ⓘ
- 1 Large Carrot, Cut Into Bite-Sized Pieces ⓘ
- 1 Small Zucchini, Cut Into Bite-Sized Pieces ⓘ
- 1/2 Onion, Thick Slices
- 3 slices Bacon, Chopped ⓘ
- 1/4 cups Olive Oil ⓘ
- 1/4 cups Balsamic Vinegar ⓘ
- 1 teaspoon Garlic Powder ⓘ
- 1 teaspoon Dried Parsley Flakes ⓘ
- 1 teaspoon Lemon Pepper ⓘ
- Salt And Pepper ⓘ
Instructions
- Turn your broiler on in your oven.
- Let it warm up for about 5 minutes.
- After you have all your veggies and meat cut up toss them all into a large mixing bowl.
- Add your oil, vinegar, garlic powder, parsley flakes, lemon pepper and salt and pepper into the bowl.
- Mix it all up until all of your meat and veggies are evenly covered.
- Then transfer the mixture to a rimmed cookie sheet, in a single layer.
- Put your cookie sheet on the top rack of your oven.
- Roast for 30 minutes but keep an eye on it towards the end.
- At roughly halfway through stir your veggies and chicken.
Nutrition & Diet Analysis (per serving)
707
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).