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  • Katherine Sims

Roasted Chicken and Veggies

Roast chicken and sauteed vegetables are so easy and versatile. Every cuisine has this classic combination. You can go oriental with ginger, soy sauce, and lemongrass with bok choy, snow peas, and bamboo shoots. Or maybe Mexican is what you're craving with chili powder, cumin, paprika, and lime with peppers, onions, and beans.


For our version, we have roast chicken picked up from the grocery store. You can roast your own chicken, we prefer to, but when you're in a time crunch, a roast chicken from the grocery is a better option than hitting the drive through. We paired it with chopped fresh garden veggies: bell peppers, tomatoes, potatoes (pre-cooked), onions, spinach, and asparagus. Sauté the veggies in olive or avocado oil until slightly softened but still has a bit of crunch to them. Toss with the chopped chicken and top with fresh herbs such as parsley. Quick, easy, and can be on the table in less than 20 minutes.


You can serve with rice, tossed with pasta, or simply as is. You can't go wrong.


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