Have you tried putting to practice the tips I gave you in my  “How To Make Pan Sheet Veggies“? Well, if you haven’t maybe this is a good time to try it. Pan sheet veggies are one of my easiest go to meal option. They’re very easy to prepare and they are not as strict as other recipes. There’s basically no recipe at all, it’s just a mix and match of vegetables a little dash of salt and pepper to taste and sprinkle of olive oil to make them toasty and moist. When I make pan sheet veggie dinner, I just picked whatever vegetables that I like and then I choose my protein to go without which is often times chicken. Chicken is one thing that I often have and it is quick and easy to cook. Then I would mix in some grains, either quinoa or couscous, two o my favorite replacement for regular rice. As you can see, this recipe is pretty simple and easy, but it’s packed with good “healthy-ish” stuff too.

The vegetables I used for this recipe are all easy to roast, so I roasted all the vegetables at the same time, saves time and the easiest method for me. The most that needs cooking in my vegetable is the sweet potato, and I find that with 40 minutes I get my vegetables roasted the way I like it. I have the other vegetable roasting method discussed in my “How to Make Pan Sheet Dinner” post, check it out to find out your other options on how to roast the veggies.

There’s not much to do but to roast all the ingredients, then you can do  other things at home while you wait for it. I hope you’ll give this a try, if you do, I would love to hear how it goes so leave me a message. 

Ingredients:

• 1 small sweet potato – diced
• 1 small red bell pepper – diced
• 1 small green bell pepper – diced
• 1/2 small zucchini – diced (about 1 cup, doesn’t have to be exact)
• broccoli florets (about 1 cup, doesn’t have to be exact)
• salt and pepper to taste
• 2 tbsp olive oil
• 1/3 cup quinoa – cook as per package instructions
• 1 large chicken breast – diced

Instructions:

1. Pre-heat the oven to 350F.
2. Sprinkle salt and pepper to the cubed chicken.
3. Cut the vegetables into desired sizes. Rinse then pat dry with paper towel. Pour olive oil, then add salt and pepper. Toss until vegetables are coated with oil.
4. Spray a baking try with some olive oil, then arrange vegetables. Do not crowd them.
5. Roast/bake for 40 minutes. In 20 minutes time, take it out from the oven and toss then make some room for the cubed chicken. Return to the oven for another 20 minutes. If you don’t have a large pan to hold both the chicken and the vegetables, you can have the chicken in separate tray and bake it last 20 minutes. You don’t want to over bake the chicken as it will be dry.
6. Cook quinoa as per package instruction, then transfer into a large bowl.
7. Add roasted vegetables and chicken. Toss until combined and taste to adjust seasoning as desired. I like to drizzle it with a little balsamic vinegar and a little bit more olive oil.

Serve 2

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