The Dish with Anita: Roasted chicken and vegetables - San Diego, California News Station - KFMB Channel 8 - cbs8.com

The Dish with Anita: Roasted chicken and vegetables

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SAN DIEGO (CBS 8) - This is a light and tasty dish that is both quick and easy. It's a great go to meal when you are short on time. Enjoy!

Ingredients: (Makes 3 to 4 servings)

3 chicken breasts (skinless, boneless preferred)

3 tbsp. Mrs. Dash

2 tsp. garlic powder, divided

1 large bag of carrot, broccoli and cauliflower mix (fresh, not frozen)

1 small red onion sliced

4 tbsp. extra virgin olive oil, divided

Nonstick cooking spray, foil, two baking sheets

Instructions:

Preheat oven to 375 degrees.

Cover each baking sheet with foil, spray with nonstick cooking spray and set aside.

Wash chicken and pat dry with paper towels. Place chicken breasts on one of the prepared baking sheets and brush both sides of chicken liberally with olive oil and season both sides with half of the Mrs. Dash and one teaspoon of the garlic powder. Arrange with the thickest side of the breast facing down and cover with foil.

Place vegetables on the second baking sheet, drizzle with the remaining olive oil and toss to coat. Sprinkle remaining seasoning and toss again to coat. Place vegetables on second baking sheet in a single layer. Place chicken on top baking rack and vegetables on the bottom rack.

Cook at 375 degrees for 20 minutes just until the chicken has browned and the vegetables have reached desired doneness. Reduce to 350 degrees and continue cooking until chicken temperature reaches 160 to 165 degrees internally when tested with a thermometer. Let rest for 5 to 7 minutes before serving.

Place vegetables in a large serving bowl. They can be served just as they are, squeeze fresh lemon juice over the vegetables just before serving, or shave Parmesan cheese over the top before serving.

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