Rosemary Chicken and Roasted Vegetables
Did you eat your veggies today?
We had Rosemary Chicken and Roasted Vegetables for dinner tonight.
It's so easy to make.
Put skinless, boneless chicken in a baking pan.
Rough chop red peppers, carrots and broccoli.
Lay them out in one layer in a separate baking pan.
Drizzle both the chicken and the veggies with a small amount of olive oil.
Sprinkle both pans with black pepper, rosemary, sage, onion and oregano.
Add a few red pepper flakes to the veggies if you like some heat.
Pour a small amount of low sodium chicken broth into each pan
(just enough to barely cover the bottom) to help keep things moist while cooking.
It also adds a bit more flavor, since I did not add any salt.
Roast in a 350 oven for about an hour, til the meat is cooked through and has a nice light brown tinge.
The vegetables taste so sweet when they are roasted!
Simple and healthy!
(Feel free to substitute any of your favorite veggies and herbs.)