One Pot Chicken, Sweet Potato & Broccoli

Ingredients

You can eat this as is, or to make it more substantial with regular rice, quinoa, or my high protein @kaizenfoodco lowcarb rice!

Here is how I made it:

1.Preheat your oven to 400F.

2.Add 4 chicken leg quarters (or 2lbs thighs) to a large bowl. Drizzle with 1 tbsp olive oil, add the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, 1.5 tbsp paprika, and a generous pinch of salt and pepper. I also add 2 tbsp tomato paste & 4 minced garlic cloves. Mix really well, and let this marinade for 2 hours to overnight if possible.

3.I used 2 medium sweet potato, a large handful broccoli florets, and a large shallot (or red onion), but use whatever veggies you like. The key is to dice them well, so they cook faster. If you cut them too large, they won’t cook as fast.

4.Place the veggies at the bottom of an oven safe dish or a pan (IMPORTANT!!). Drizzle with olive oil, season with salt, 1/2 tbsp oregano, & 1/2 tbsp garlic powder.

5.Place your chicken on top. Pop in the oven at 400F for 40 mins, then at the end, turn off the heat then let the pan sit in the oven for 20-30 minutes after heat is turned off to soften the veggies up and so they soak in more juices and flavors.

6.For your creamy lemony zesty sauce, mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 lemon, and a pinch of salt.

7.Plate up your chicken with veggies, top with finely chopped fresh parsley, a little sauce, and enjoy, and serve with regular rice, quinoa, or kaizen protein rice if you like.

If you want more healthy recipes and easy recipes, follow along on SHREDHAPPENS!

ENJOY!