Roasted Chicken and Autumn Veggies

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Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.

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I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!

ROASTED CHICKEN AND AUTUMN VEGGIES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).

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2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.

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3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.

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4.) When done, transfer to a plate and season with sea salt and pepper.

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Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂

Rainbow Roasted Veggies

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I LOVE roasted veggies, and this dish has the added benefit that it’s so pretty!  Look at all those colors!!!  Did you know that you can determine certain health benefits of a food based on its color?  This is shown in the following pin!

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As you can see it is great to get a plethora of color in your diet!  This dish provides a whole bunch of variety in terms of colors, and we can see that makes for some really great health benefits!  This meal makes for a wonderful lunch, or you can have it as a side with dinner.  At any rate, it is delicious, so I’m pretty sure you will enjoy it regardless of what time of the day you eat it!  Let’s get to the recipe!

RAINBOW ROASTED VEGGIES

Ingredients:

  • 1 red bell pepper, chopped into bite size pieces
  • 1 yellow bell pepper, chopped into bite size pieces
  • 1 bunch of broccoli, cut into florets
  • 1/2 a large red onion, cut into bite size pieces
  • 2-3 carrots, sliced
  • 1-2 zucchinis, chopped into bite size pieces
  • olive oil
  • 3 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • sea salt, to taste
  • crumbled goat cheese (optional)

Directions

1.) Preheat the oven to 400 degrees.  Drizzle olive oil on a baking pan.  Prepare all your veggies, and place them in rows on the baking pan.

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2.) Sprinkle the apple cider vinegar over the veggies, followed by the garlic powder, thyme, and basil.  Place in the oven and bake at 400 degrees for 25 minutes.

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3.) Take out of the oven and stir in the pan.

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4.) Place in a bowl, and sprinkle with sea salt and crumbled goat cheese.

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YUUUUUM!  Enjoy! 🙂

ROASTED VEGGIES WITH QUINOA

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I was having a hard time deciding what to make for dinner tonight, so I went on Pinterest for some ideas.  I found this pin:

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It goes to a recipe for a warm quinoa and roasted vegetable salad.  That sounded delicious, but I didn’t have the ingredients for this recipe on hand, so I made up my own recipe.  This is a really simple recipe, and is so easy to make, but it is SO yummy and satisfying…not to mention, excellent for you!  I used the veggies that I had, but really you can use whatever vegetables that you want.  You could also grill the veggies instead of roast them…either way, this meal is a winner!

ROASTED VEGGIES AND QUINOA

Ingredients: 2 servings

  • 1/2 cup uncooked quinoa
  • 1 bell pepper (or if you want to make it more colorful, use 1/2 of one color pepper and 1/2 of another color.  I used orange and green peppers)
  • 1/2 zucchini
  • 1/2 squash
  • 1/2 red onion
  • 1/2 fennel bulb
  • garlic powder
  • Herbs de Provence
  • olive oil
  • sea salt
  • fresh basil
  • lemon juice

Directions:

1.) Preheat oven to 450 degrees.

2.) Chop up your vegetables into bite size pieces

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3.) Place chopped veggies in a bowl, drizzle with olive oil, then sprinkle with garlic powder, herbs de provence, and sea salt. Toss to coat.

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4.) Line a baking sheet with wax paper.  Spread veggies out on baking sheet distributing evenly.  Put the veggies in the oven and cook for 30 minutes.

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5.) While the veggies are cooking, prepare the quinoa as directed on the package, and chop up some fresh basil. When the quinoa is done, drizzle some olive oil on it, sprinkle it with some sea salt, and mix in the fresh basil.

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6.) Take the veggies out of the oven when they are done.

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7.) Mix the quinoa mixture with the veggies and serve warm.

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If you would like, top with some crumbled goat cheese – super yummy!  Enjoy! 🙂