Crispy Chili Chicken and Vegetable Roast

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By: Jennifer MacKenzie

Photography by: Edward Pond (photo: Crispy Chili Chicken and Vegetable Roast)

Ingredients

4 baking potatoes

2 zucchini

1-1/2 cups (375 mL) baby carrot

1 can (12 oz/341 mL) corn kernels, drained or 1-1/2 cups (375 mL) frozen corn

1 lb (500 g) boneless skinless chicken breast

3 tbsp (45 mL) olive oil

1 tbsp (15 mL) chili powder

2 tsp (10 mL) dried oregano or basil leaves

1/2 tsp (2 mL) salt

1/4 cup (50 mL) dry bread crumbs

Preparation

Preheat oven to 425F (220C).

Cut potatoes lengthwise into thin wedges and place in a large bowl. Cut zucchini into 1-in (2.5-cm) chunks; add to bowl along with carrots and corn. Cut chicken into 1-1/2 in (4-cm) chunks.

Combine oil with chili powder, oregano and salt; pour half over vegetables and toss to coat. Spread veggies onto two large, rimmed baking sheets.

Combine remaining oil mixture with bread crumbs. Add chicken and toss until coated with crumbs. Arrange over top of vegetables, leaving space between chicken pieces.

Roast in oven for about 25 minutes or until chicken is no longer pink inside and vegetables are golden and tender.

Time-saving tip: Cut vegetables (except potatoes) and chicken the night before; cover and refrigerate separately for up to 1 day.

High-fibre: 4 g of fibre or more per serving.

Crispy Chili Chicken and Vegetable Roast

Cooking Time: 25 Minutes

Serving(s): 8

Nutritional Information
Per each of 8 servings: about
Calories	245
Fat (total)	7 g
Carbohydrate	28 g
Protein	19 g
Fibre	4 g
Sodium	259 mg
Vitamin A	Excellent source
Niacin	Excellent source
Iron	Good source

Source

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