Roast Chicken and Vegetables

• 6 oz chicken
• 1 potato, cubed
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked sliced zucchini (from about 1.5 cups raw)
• 1 tbsp olive oil
• 1 tsp dried herbs

• 12 oz chicken
• 2 potato, cubed
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked sliced zucchini (from about 1.5 cups raw)
• 2 tbsp olive oil
• 2 tsp dried herbs

• 18 oz chicken
• 3 potato, cubed
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked sliced zucchini (from about 1.5 cups raw)
• 3 tbsp olive oil
• 3 tsp dried herbs

• 24 oz chicken
• 4 potato, cubed
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked sliced zucchini (from about 1.5 cups raw)
• 4 tbsp olive oil
• 4 tsp dried herbs

1. Heat the oven to 400°F, cube the potato, slice the carrot, cut the broccoli into florets, and slice the zucchini.
2. Toss the potato, carrot, broccoli, and zucchini with the olive oil and dried herbs and spread them in one layer on a tray.
3. Roast 22 to 26 minutes, until the edges are golden and a fork slips into the potato easily.

   Start timer
4. Meanwhile, sear the chicken in a hot pan, 4 to 5 minutes a side, until browned and it reaches 165°F in the center with no pink remaining.

   165°FStart timer
5. Let the chicken rest a couple of minutes, then plate with the vegetables and serve.

• Calories707
• Protein58g
• Carbs61g
• Fat26g
• Fiber12g
• Sodium257mg

• A Healthy Weight
• Eating Well

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