Here’s a yummy and perfectly balanced meal of healthy protein, fats, and carbs. This recipe is grain-free, gluten-free, dairy-free and super easy, all the ingredients can be easily found at most grocery stores or maybe they are already available in your fridge.
WATCH HOW WE MAKE THIS BAKED CHICKEN & VEGGIES MEAL
Ingredients
- 2 Chicken Thighs
- Potatoes (5.2 ounces / 150 grams)
- Carrots (5 ounces / 140 grams)
- Tomatoes (2.8 ounces / 80 grams)
- Half Slice of Red Onion
- 2 Cloves of Garlic
- Olive Oil
- Salt & Black Pepper
- Rosemary
- Chicken Seasoning
Directions
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Preheat your oven to 430℉ or 220℃.
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Peel and chop the Carrots and Red Onion.
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Assemble the vegetables on the pan, place the Potatoes, Carrots, Tomatoes, Red Onion, Garlic.
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Drizzle with Olive oil and season with Black Pepper, Salt, and Rosemary.
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Toss everything together so the vegetables are coated in oil and the spices are evenly distributed.
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Place the two chicken thighs at the top of the vegetables and season them both sides.
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Make sure the skin-side is at the bottom.
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Wrap the pan with foil.
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Place it in the oven for 30 minutes.
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Remove the pan from the oven and remove the cover, flip the chicken thighs, skin-side up.
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Again, place it in the oven for 30 minutes.
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Assemble the veggies and the chicken thighs on a plate and enjoy!
nutrition
- Sugar: 15 grams
- Fat: 9 grams
- Carbohydrates: 56 grams
- Protein: 46 grams
