Name: Roasted Chicken and Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 0.5 medium raw potato; 0.5 cup raw carrots; 0.25 cup raw onion; 0.5 cup raw zucchini; 0.25 whole avocado; 1 tsp olive oil; 2 tbsp chicken stock; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

Nutrition

Per serving

506 calories

Protein: 53g; 42% of calories
Carbs: 33g; 26% of calories
Fat: 18g; 32% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel and dice the raw potato and raw carrots into 1/2-inch cubes; chop the raw onion and raw zucchini into similar bite-sized pieces.
Cut the raw chicken breast into 1-inch cubes.
In a large mixing bowl, toss the chicken, potatoes, carrots, and onion with the olive oil, sea salt, black pepper, and dried thyme until evenly coated.
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
Roast for 15 minutes, then remove the pan from the oven to add the zucchini and toss everything together.
Return the pan to the oven and roast for another 10 minutes until the chicken is cooked through and the root vegetables are tender and golden.
Immediately after removing from the oven, drizzle the chicken stock over the hot pan to create a light glaze and lock in moisture.
Serve the roasted mixture on a plate topped with fresh slices of avocado.

Nutrition

Ingredients

Instructions

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