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Hello I'm Shelly Green a nutrition master student with Kent State University in this video
I'll be showing you a recipe for roasted chicken and vegetables. This recipe is super quick, super tasty, and very colorful.
This meal is also created in one pan which means very little clean up which is definite plus
So the first step is going to be slicing your chicken into little chunks
Simply take your knife and bring it back slicing the chicken and
As you go, don't worry if they're not all exactly the same size, but try and get close
Bring along and and go ahead and just put it on your pan
Remember it's always important to wash your hands after handling raw chicken
Next we're going to add one cup each of thawed frozen cauliflower,
brussel sprouts,
and broccoli.
We're also going to add 1/2 of a cup of whole cherry tomatoes
Next simply drizzle with a little bit of olive oil
And sprinkle with some Italian seasoning
Now comes the fun part
Don't be afraid to get a little messy. Bring all of it together, so everything has an even coating of oil
and the seasoning then spread it out
And it's ready to go in the oven
Have it preheated to 475 place it in for 14 minutes
And there you have it some beautiful colorful roasted chicken vegetables, thanks for watching