Roasted Chicken & Root Vegetables (Dairy-Free)
Tender roasted chicken breast paired with a colorful medley of roasted potatoes, broccoli, carrots, and bell pepper, seasoned simply with garlic, salt, and pepper for a wholesome and comforting meal.
Ingredients
- Chicken breast325 g
- Broccoli florets150 g
- Carrots100 g
- Bell pepper100 g
- Onion50 g
- Garlic powder2 g
- Bell pepper100 g
- Olive oil20 ml
- Salt1 g
- Black pepper0.5 g
- Potatoes350 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Wash and chop potatoes into bite-sized pieces. Chop broccoli into florets, slice carrots, bell pepper, and onion.
- 3Step 3
Place all the chopped vegetables onto a large baking sheet.
- 4Step 4
Drizzle vegetables with 30ml of olive oil and sprinkle with half of the garlic powder, salt, and pepper. Toss to coat evenly.
- 5Step 5
Arrange vegetables in a single layer on the baking sheet.
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