Veggies starting to go bad in your fridge? Put them to good use in this delicious dish. This recipe is versatile, use whatever veggies you have on hand.
In my fridge I had…just kidding, I had no veggies in my fridge. lol I went to the grocery store and picked these up. For this recipe I used green beans, brussel sprouts, butternut squash, and broccoli. for easy clean up line a pan with foil.
Green Beans-maintain body metabolism, good source of iron, calcium, magnesium, and potassium
Brussel Sprouts-support heart health, good source of protein, iron, and potassium
Butternut Squash-low in calories and exceptionally filling, good source of vitamins, minerals, and antioxidants
Broccoli-good source of dietary fiber, vitamin B1, omega-3 fatty acids, zinc, calcium, and iron
Drizzle coconut oil and seasonings over veggies. I love Mrs. Dash Garlic & Herb. I also include two minced garlic cloves.
Line a second pan with foil and lay the chicken in there. Add minced garlic, coconut oil, and Mrs. Dash seasoning.
Season both sides of the chicken.
Place both pans in the oven at 350*.
Bake the veggies for about 20 minutes, tossing veggies about half way through.
Bake the chicken for about 30 minutes.
Place everything on a plate and enjoy immediately! Delicious and healthy!
For those of you who meal prep for the week, this recipe is perfect! Cook two chickens, and add more veggies. 4-5 meals will easily come together in about 30 minutes. You can’t go wrong with that!