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! 🙂

Sweet Potato, Broccoli, and Chicken Bake

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Ready for a super duper healthy dinner that tastes amazing and is REALLY filling?  Yeah, I thought so!  This easy-to-make dinner is good in so many ways.  For starters, it’s delicious, and let’s face it, that’s the most important thing!  Secondly, the nutrition – oh my gosh, this stuff is good for you!  The two veggies in this dish provide all of the following health benefits shown in these pins.

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All those benefits and all that nutrition, and that’s only from two of the ingredients in this thing!  The chicken provides a great punch of protein, and every other ingredient in this dish is super good for you as well!

If you’re not sold already, then let me give you one more reason to try this stuff – it’s SO easy to make!  Just a little bit of chopping and then waiting while the oven does all the work and you’re good to go!  Let’s get to it!

SWEET POTATO, BROCCOLI, AND CHICKEN BAKE

Ingredients

  • 1.5 lbs boneless skinless chicken breast, chopped into bite-sized pieces
  • 4 cups broccoli florets
  • 1 large sweet potato, peeled and cut into small cubes
  • 1/2 large red onion, chopped into bite sized pieces
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup olive oil
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  •  Soft crumbled goat cheese for topping (optional)

Directions

1.) Preheat the oven to 390 degrees.

2.) Add the broccoli florets, sweet potato, onion, raisins, walnuts, olive oil, Italian seasoning, garlic granules, salt and pepper to a large bowl.  Toss to coat.

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3.) Drizzle the bottom of a large casserole dish with olive oil.  Place the chicken in the bottom of the dish and sprinkle with sea salt and pepper.  Top with the vegetable mixture.

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4.) Cover the dish with aluminum foil and bake in the oven at 390 degrees for 35 minutes.  Remove from the oven and take off the foil.

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5.) Place back in the oven, uncovered, for 15-20 more minutes until the chicken is cooked through and the sweet potatoes are soft.

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6.) Transfer to a plate to serve.  If desired, top with crumbled soft goat cheese.

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SO yummy, healthy, filling, and easy!  This may be the perfect dinner!  Enjoy! 🙂

Sweet Potato Sliders

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I am so excited about these little sweet potato sliders I made the other night!  When you eat gluten free, you are constantly looking for alternatives to bread, and I’ve found yet another one!  I stumbled upon this idea when I baked some sweet potatoes in the oven and when I took them out, I realized I had forgotten to add any oil.  They came out cooked, but a bit dry on the outside – still delicious, just different than what I usually make.  The texture got me to thinking, and I decided to try using sweet potatoes as a “bun” for a little burger.  It turned out fantastic, and so so cute!

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I still used a bit of oil, just a very light application.  This allows for a “drier” outside of the sweet potato, but the inside is still softly baked and super yummy!  This is perfect for handling with your hands, so when you cut it into round pieces, it makes for a perfect bun!

As usual, let’s look at the health benefits of the main ingredient in this slider – the sweet potato!  The following pin points out some of the health benefits of these sweet lil tubers!

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Squeal!  I get so excited when there is a food that is so yummy with so many wonderful health benefits!

These sliders are really good for you.  You can put anything you want on them, but mine included ground turkey burgers, romaine lettuce, tomato, red onion, and plain greek yogurt.  I was going to make a batch of my homemade ketchup, but I didn’t have any tomato paste on hand, so I opted for the plain greek yogurt to top it off.

By replacing the buns with sweet potatoes, these sliders become a healthy delight that anyone can enjoy!

SWEET POTATO SLIDERS

Ingredients (makes 6 sliders):

  • 1 1/2 very large sweet potatoes, washed and cut into 1/2-3/4 inch thick circles with skins on
  • coconut oil
  • sea salt
  • 1 lb. ground turkey
  • romaine lettuce
  • red onion
  • tomato
  • plain greek yogurt

Directions:

1.) Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil.  Very lightly apply coconut oil to each side of the sweet potato circles.  Place them on the prepared baking sheet and sprinkle with sea salt.  Place in the oven and bake for 30-35 minutes at 400 degrees.  When done, allow to cool until you can handle them comfortably.

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2.) You can prepare your burger however you would like.  I simply lined a baking sheet with foil, and made six patties with the ground turkey.  I then baked them at 400 degrees for 25 minutes till they were cooked through.

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3.) Once the sweet potato buns and burgers are done, place your burger and fillings on one of the sweet potato circles and the plain greek yogurt on another.  Place the one with yogurt on top of the one with the burger and fillings to create your slider.

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Look how cute!  Most importantly, however, they are seriously delicious!  Enjoy! 🙂

Stuffed Baked Sweet Potato

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You can see how delicious this stuffed baked sweet potato is just by looking at the pic I snapped of it, but even that doesn’t do it justice!  This thing is so good!  I love sweet potatoes!  They are packed full of health benefits as outlined in the following pin.

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With all that nutrition, you can see why sweet potatoes should definitely be a part of your diet!  Although there are many different ways to enjoy sweet potatoes, my absolute favorite way is BAKED!  By stuffing it full of yumminess, like I do in this recipe, I almost can’t handle how amazing it is!

STUFFED BAKED SWEET POTATO

Ingredients:

Directions

1.) Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.  Poke holes in the sweet potatoes with a fork, then place on prepared baking sheet.  Bake for 1 hour.

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2.) In a frying pan, heat the olive oil over low/medium heat.  Add the onion, and heat till translucent.

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3.) Add the Kale to the frying pan, and cook till at desired consistency.  About 10-15 minutes.

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4.) Drain and rinse your black beans, then add them to the frying pan.  Cook till warm.

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5.) Cut your potato in half, then fill with the Kale mixture.  Top with the green dressing.

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 SO GOOD!  Enjoy! 🙂