Rosemary Chili Chicken and Roasted Veggies
This is one of my favourite meals to make for lunch or dinner - baked chicken breast (add seasoning of choice - I used ginger, garlic, Himalayan salt, pepper, rosemary, and chili powder) + a huge serving of roasted veggies, and some fresh spinach!
For this recipe you will need two large baking trays lined with parchment paper. I simply bake the chicken at 400 F for 12-15 mins on each side, and then roasted the chopped veggies (cauliflower, broccoli, bell pepper, carrot, and cremini mushrooms) with avocado oil, salt & pepper + Italian seasoning at 425 F for 20 mins. Easy, filling, and delicious!