Oven Roasted Chicken and Vegetables.
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I wanted an easy meal for tonight so I brought my roasted veggies out of the freezer from Trader Joe’s, and added extra zucchini and chicken for a delicious easy meal.
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** This package says it has about 20 net carbs per serving, but this is mostly the sweet potato, so you can either take them out, or just eat around them like I do to keep it as low carb as possible! I add so much zucchini there’s plenty lower-carb veggies to eat!
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-1 package of TJs roasted veggies.
-2 zucchini peeled and chopped.
-1.5 cups frozen pepper medley from TJ’s
-1 tsp thyme.
-1 tsp garlic salt.
-1/2 tsp red pepper flakes.
-2 tbsp olive oil.
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Mix these all up and bake them for about 20mins on 350°.
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While those are baking, pound thin slices of chicken and season with salt and pepper.
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Quickly sear the chicken on a really hot cast iron pan with a little butter.  About 40 seconds per side until it browns a little.
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Add the chicken breasts on top of the veggie mix. Add more salt, a pinch of thyme, and squeeze lemons on top of the chicken (careful to not let the seeds get in to the veggies)
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And bake for another 10mins on 350° (this depends on how thick your chicken is, I like to get it to about 1/3 of an inch thick)
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Serve with the roasted lemon to squeeze on the meal!
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This tasted so much like the stuffing we make for TG, so this was a really comfort food kind of meal !
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth