Cooking during the work week is a major struggle for me. Let me rephrase that, cooking period is a major struggle haha. That said, I like my recipes to be quick (Ryan and I get hangry), easy and to be made in bulk so I can have lunch leftovers. I mean if I’m going to spend my time in the kitchen after a long day of work, I better have dinner and a lunch, right?
That’s why I love this vegetable and chicken medley recipe. It’s quick, easy, healthy (dairy-free!) AND it makes the best leftovers for lunch. We serve this on top of rice and sometimes substitute the chicken for ground turkey for a little variety. I also like a little heat on mine so I spice it up with some Frank’s Red Hot Sauce – the perfect addition!
I used some of our favorite veggies to make this dish, but you can substitute any of the below with your preference! We’ve made this dish before with Zucchini, asparagus and butternut squash as well!
EASY VEGETABLE & CHICKEN MEDLEY RECIPE
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients:
- 1 red, orange and yellow pepper, sliced to preference
- Baby carrots, sliced to preference
- Brussels Sprouts, cut in half
- 1 Sweet potato, diced
- 4 yellow potatoes (Yukon), diced (Ryan loves these so I incorporated them into this dish!)
- Chicken, diced
- Olive oil
- Salt, pepper, cayenne pepper and garlic powder, to taste
Instructions:
Preheat oven to 425 degrees.
Line your pans with aluminum foil and set aside.
Cut your vegetables to your desired size and place in pan. Season with salt, pepper, cayenne pepper and garlic powder, to taste. Mix all vegetables until they’re coated evenly.
Cook in oven for approximately 15 minutes, stir and place back in the oven for remaining 15 minutes. Remove and let cool.
Serve on its own, or with a side of rice.
