ONE-POT CHICKEN AND VEGGIES

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

345

Protein

34g

Carbs

34g

Fat

Ingredients

medium heat and add the olive oil. Once heated, toss in the cubed sweet potatoes, bell peppers, and zucchini. Season with garlic powder, smoked paprika, thyme, salt, and pepper. Stir for 5 minutes to sear the vegetables. and add the chicken thighs or chicken breast to the center. Sear each side for 3-4 minutes until lightly browned. directly into the preheated oven. Roast for
20-25 minutes, or until the chicken is fully cooked and the vegetables are tender. lemon juice over the top, and garnish with
fresh parsley before serving.
1 lb (450g) boneless, skinless chicken thighs or chicken breast
2 medium sweet potatoes (about
400g), peeled and cubed
1 large bell pepper (200g), sliced
1 medium zucchini (200g), sliced (optional, substitute with another veggie if preferred)
1 tablespoon (15g) olive oil
1 teaspoon (3g) garlic powder
1 teaspoon (3g) smoked paprika
1 teaspoon (1g) dried thyme
Salt and pepper, to taste Juice of 1 lemon (30ml)
Fresh parsley (optional, for garnish) Nutritional Values (Per Serving):

5 steps

1Preheat your oven to 400°F (200°C).
2Heat a large oven-safe wok or skillet over medium heat and add the olive oil. Once heated, toss in the cubed sweet potatoes, bell peppers, and zucchini. Season with garlic powder, smoked paprika, thyme, salt, and pepper. Stir for 5 minutes to sear the vegetables.
3Push the vegetables to the side of the wok and add the chicken thighs or chicken breast to the center. Sear each side for 3-4 minutes until lightly browned.
4Once everything is seared, place the wok directly into the preheated oven. Roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
5Remove the wok from the oven, squeeze lemon juice over the top, and garnish with fresh parsley before serving. 1 lb (450g) boneless, skinless chicken thighs or chicken breast 2 medium sweet potatoes (about 400g), peeled and cubed 1 large bell pepper (200g), sliced 1 medium zucchini (200g), sliced (optional, substitute with another veggie if preferred) 1 tablespoon (15g) olive oil 1 teaspoon (3g) garlic powder 1 teaspoon (3g) smoked paprika 1 teaspoon (1g) dried thyme Salt and pepper, to taste Juice of 1 lemon (30ml) Fresh parsley (optional, for garnish)