Roasted Chicken and Veggies
Tonight you can make a super simple roasted chicken breast with roasted veggies!
Chicken has always been a lean source of protein and reliable to keep your metabolism running. Mixed with veggies, this meal will provide a great amount of vitamins and nutrients in a wholesome and healthy meal.
Nutrition Information (makes 4 servings)
380 calories / 10 g fat / 52 g carbs / 6 g fiber / 6 g sugar / 39 g protein
- 2 skin-on chicken breasts
- 1 sweet onion
- Olive oil
- Dried rosemary
- 1/2 lb of red peppers
- 1 lb of carrots
- 1/2 lb brussel sprouts
- 2 cloves of garlic
Preheat oven to 400 degrees F. Put two skin-on chicken breasts (about 1 pound) on a baking sheet, coated with olive oil, salt, pepper, and dried rosemary, to taste. Next, chop up a sweet onion, half a pound of red pepper(s), a pound of carrots, and half a pound of brussels sprouts. Coat in 2 tablespoons of olive oil with 2 cloves of garlic. Season with salt and pepper. Throw everything on one tray and cook for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.