Roasted Chicken and Vegetables
Calories 343 (17% from fat)
Fat 6.5 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 128 mg.
Sodium 703 mg.
Carb. 26 gram
Fiber 7 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 44 gram
2 lbs. boneless, skinless chicken thighs
2 lbs. boneless, skinless chicken breast
5 cups (about 15 oz.) broccoli, chopped into florets
5 cups (about 1 lb. 6 oz.) cauliflower, chopped into florets
1 large fennel bulb (about 12 oz.), quartered
1 lb. carrots, peeled and cut into 2-inch lengths
1 lb. sweet potato, quartered
1 pint (about 2 cups) cherry tomatoes
5 cups whole mushrooms
20 cloves of garlic
8 sprigs fresh thyme
spray olive oil
2 tsp. salt
1 tsp. black pepper
1 1/2 tsp. ground ancho chili powder
1. Preheat oven to 425 degrees Fahrenheit. Put all the vegetables in a large mixing bowl or two, lightly spray with olive oil and toss with salt, pepper and chili powder.
2. Lay the chicken and vegetables out on two baking sheets into a single layer. Place in the oven and roast for 20 minutes before turning the vegetables. Then roast for another 15 to 25 minutes, until chicken is cooked and vegetables are tender.
Yield: 10 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-5 minutes. Keep the container open a little to allow steam to escape.