Quick Chili-Roasted Chicken and Vegetables
4 oblong baking potatoes, cut lengthwise into thin wedges
4 carrots, cut into 3/4” slices
2 small zucchini, cut into 1” chunks
1 1/2 cups corn kernels (frozen or canned, drained)
1 tbsp chili powder
2 tsp dried oregano
1/2 tsp salt
3 tbsp olive oil
1/4 cup breadcrumbs
1 lb boneless, skinless chicken breast, cut into 1 1/2” chunks
1. Preheat oven to 425°F, with racks positioned at the bottom and top of the oven.
2. Combine vegetables in a large bowl. In another bowl, combine chili powder, oregano, salt and oil; pour half over vegetables and toss to coat. Divide vegetables evenly between two large, rimmed baking sheets and spread into even layers.
3. Add breadcrumbs to remaining spice mixture; stir to combine. Add chicken and toss to coat. Arrange chicken on top of vegetables, spacing out as much as possible.
4. Roast for 25 minutes, switching sheets between racks halfway through,
until chicken is no longer pink inside and vegetables are tender.
Serves 4. Analysis per serving: 472 calories, 34g protein, 13g fat (2g saturated), 8g fiber, 60g carbohydrate, 642 mg sodium
Reprinted with permission from The Complete
Root Cellar Book by Steve Maxwell and Jennifer MacKenzie
(Robert Rose, www.fireflybooks.com/RobertRose)