Yield: Serves 2 | Prep Time: 5 minutes | Cook Time: 15 minutes
The healthier alternative to one-pot recipes has to be the underrated one-pan recipe. Roasting is just as simple as throwing everything into a pot on the stovetop. The hardest part about eating healthier is just working more veggies into your diet. Roasting vegetables is one of the easiest ways to get even the most stubborn eater to enjoy them because they’re more appealing when they’re all warm and crispy.
INGREDIENTS
2 boneless skinless chicken breasts, cubed
1 cup green bell pepper, large diced
1 cup red bell pepper, large diced
1 cup carrot, large diced
1 cup white button mushrooms, quartered
1 cup broccoli florets
½ red onion, coarsely chopped
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper, to taste
DIRECTIONS
1. Preheat the oven to 500°F. Line a baking sheet with parchment paper and set aside.
2. Place the chicken, bell peppers, carrots, mushrooms, broccoli, and onion on the baking sheet. Add the olive oil, Italian seasoning, salt, and pepper on top. Toss to combine.
3. Bake for 15 minutes or until the veggies are charred and the chicken is cooked.
4. Serve immediately.