Chicken and Roasted Veggie Dinner
You can roast your vegetables once and use for healthy dinners all week. Add to pasta salad, spaghetti squash, omelets, on wraps, mixed with quinoa & more! See how to easily make this Chicken and Roasted Veggie Dinner by Natalie Monson and Amy Roskelley from Super Healthy Kids.
Servings 4 people
Ingredients
- 1 lb butternut squash
- 1 lb chicken breast
- 3 cups broccoli, florets
- ½ medium red onion
- 4 tablespoons olive oil
- 2 cloves garlic
- ¾ teaspoon thyme
- ¾ teaspoon ground sage
- ¾ teaspoon parsley dried
- ¾ teaspoon rosemary dried
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup brown rice
- ½ cup walnuts
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Peel and cut squash into ½ inch cubes. Cut chicken into 1-inch pieces, broccoli into smaller florets, and onion into slices. Add to a large dish and toss with olive oil and seasonings.
- Pour onto a large baking sheet and bake for 15-20 minutes. Toss around halfway through roasting. Veggies should be tender and chicken no longer pink inside.
- While roasting the veggies and chicken, cook rice as directed on package.
- Once you remove the veggies and chicken from the oven, stir in the walnuts and cranberries. Serve over rice.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chicken and Roasted Veggie Dinner
Amount Per Serving
Calories 635
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 73mg24%
Sodium 453mg20%
Potassium 1246mg36%
Carbohydrates 66g22%
Fiber 8g33%
Sugar 11g12%
Protein 33g66%
Vitamin A 12515IU250%
Vitamin C 87.5mg106%
Calcium 132mg13%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.