May 23, 2020
Roasted Chicken Breasts With Veggies
Roasting everything in your meal together is such an easy and quick way to produce dinner.
The chicken breasts and potato take longer (total about 45 minutes), but the veggies don’t want to be roasted that long—so I add them when there is about 35 minutes remaining—and drizzle them with olive oil and herbs after they go in the pan.
And LOOK! There is pretty much no mess to clean up. The pan usually just needs a quick swish with a soapy rag and a rinse.
Here’s my dinner.
There is another meal and more left over. I cut the breasts in half so I have meat for other meals (gently reheated probably) and roasted meat for my lunch salads.
Here’s another meal made in this fashion about a week later:
It was delicious too. The extra drumsticks were reheated and topped a lunch salad.
I don’t usually eat a lot of baked white potato. This just happened…
I could use a sweet potato, pieces of winter squash in the fall/winter, cauliflower, or medley of veggies including carrot, or add a separately-cooked grain (rice, quinoa for me). I use what I have on hand. Since I often have a HUGE lunch salad with lots of raw veggies, I don’t bother with a dinner salad. I do add some cut-up raw fruit for a dessert.