One-Tray Chicken Thigh and Root Veggie Baked “Bowls”
Another chicken and veggie dish! As mentioned before, you can’t really go wrong with chicken and veggies when you are trying to trim down. The veggies in question here are root veggies: carrots, parsnips, beets and onions – filling, fibrous and full of minerals.
Serves: 4
Container: you will need 4 airtight containers or bowls
Time: approximately 35 minutes
Nutritional info per serving:
- Calories: 360
- Fat: 17 grams
- Protein: 29 grams
- Carbs: 23 grams
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 carrots, cut into small chunks
- 2 parsnips, peeled and cut into chunks
- 2 raw beets, cut into chunks
- 1 large red onion, cut into wedges
- 1 tsp. mixed dried herbs
- Olive oil
- Salt and pepper, to taste
- 1 lemon, cut into quarters
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Place the chicken thighs, carrots, parsnips, beets, onion, herbs and a drizzle of olive oil onto the tray, add a pinch of salt and pepper and combine all of the ingredients with your hands.
- Place the tray into the oven and bake for approximately 30 minutes or until the chicken is cooked through and the veggies are soft.
- Divide the chicken and veggies between the 4 containers and place a lemon quarter into each container.
- Place into the fridge to store until needed!
