One pan roasted chicken & veggies

595 cals, 81p, 10c, 24f (per meal)

Scale to:

1 1/2 lbs (680g)

1/2 tbsp, ground (3g)

1 medium (approx 2-3/4" long, 2-1/2 dia.) (119g)

1/2 cup cherry tomatoes (75g)

2 tbsp (30mL)

1/2 medium (2-1/2" dia) (55g)

1 medium (196g)

1/4 tbsp (5g)

1/4 tbsp, ground (2g)

1 cup chopped (91g)

Preheat oven to 500°F (260°C).

Chop all veggies into large pieces. Chop chicken into small cubes.

In a roasting dish or on a sheet pan, add the veggies, raw chicken, oil and seasonings. Toss to combine.

Bake for about 15-20 minutes until chicken is cooked and veggies are lightly charred.