Rosemary Chicken and Roasted Vegetables
Did you eat your veggies today?
I did!
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.)















