One of the biggest misconceptions people have about “clean eating” is that they think their options are limited to broccoli and chicken when it comes to dinner. While lean protein and vegetables can be a staple in a healthy lifestyle, there are a lot of ways you can spice it up and add even more nutrients to your plate.
Roasting brussel sprouts, cauliflower, broccoli and carrots is one of my favourite way to transform them by adding flavor and crunch. It’s also very easy to prep a whole bunch for the week this way and if you add some chicken you have an entire meal done on one pan! Simple, flavourful and healthy week-day meal! You can add this recipe to a bowl of spinach and other sides such as sautéed local bok choy and local tomatoes to elevate it even more.
Ingredients (serves 2):
1 cup of broccoli, chopped
1 cup of cauliflower, chopped
1 cup of Brussel sprouts, halved
2 tbsp olive oil
Salt and pepper to taste
2 chicken breasts (marinated or plain)
Directions:
Preheat the oven to 400 degrees and line a large baking sheet with tinfoil. Spray the entire pan with non-stick cooking spray.
Chop the cauliflower and broccoli in to florets and half the brussel sprouts. Lay them out on the pan and drizzle them with olive oil. Add salt and pepper and toss with your hands to coat evenly. Some other spices that will enhance the flavours: garlic powder, onion powder, paprika and chili flakes.
Make space for the chicken breasts and lay them next to the vegetables. If your chicken is not marinated, drizzle a tiny by of olive oil on top and add some spices and lemon – any spice of your choice will go well on a plain chicken breast!
Put in the oven for 30-40 minutes (depending how big your chicken breasts are), tossing the vegetables half way through. Enjoy!
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