Healthy Chicken and Veggie Bake

Sometimes the best recipes come from being tired and lazy. I know that you know what I mean, you’ve worked all day and have to get out and do a few more errands, or bring your kids to sports, but want nothing more than to get a healthy meal on the table for your family. So you grab and mix whatever you can find in the fridge or cupboard and hope for the best. With surprise your family loves it and now you have to try and remember what it was that you did so you can recreate it again one day. This is how I came up with this great new dish, I hope you enjoy it, my family insisted I add it to the meal plan list.

What you need

Boneless Skinless Chicken Thighs

1 Zuchinni - halved and cut into chunks

2 Bell Peppers cut into large chunks

1 Onion cut into chunks

4-5 Cremini Mushrooms - Sliced ( Or your fave kind)

Baby Potatoes - Halved ( how ever many works for your family )

Roasting Pan

Your Favourite Chicken marinade - I use Naked Coconuts Garlic Chilli Teriakyi or my new favourite Jerk Chicken Marinade from Nature’s Pickin’s for a little spice

Salt and Peper

Melted Ghee

Marinade Chicken thighs for a min 30 mins or more if possible. If I’m in a hurry I do it first before I chop up my veggies. Ideally it would be for a couple of hours before or even overnight, if you’re organized. Chop up all the veggies and potatoes, melt ghee and and pour over veggies. Add your favourite seasonings plus salt and pepper.

Preheat oven to 350.

Arrange chicken thighs in roasting pan. Dump all the veggies on top. Use a large spoon or your hands to pull the chicken thighs up a bit so that some veggies are under and the chicken can brown a bit on top, just a bit. don’t lay them on top, you want the veggies around them so they stay moist and all the flavours can mix together.

Note* I made this for the third time and added a few gloves of garlic sliced up. My husband said that “This is one of my favourite meals”. WIN!!!!

Enjoy!!