6-8 Market Day Chic’NSteakes breasts (cook whole, then cut up after cooking for juicy chicken)
2 cups Market Day Broccoli, chopped to bite-sized pieces
6 rainbow carrots, sliced in half
1 bunch asparagus, sliced into bite-sized pieces
1 sweet potato, chopped into bite-sized pieces
5 purple potatoes, sliced in half or quartered
1 red onion, sliced thinly
4 garlic cloves, crushed
4 to 6 tablespoons avocado oil or extra-virgin olive oil
Salt & pepper to taste.
1. Adjust oil based on how much veggies you have…you want everything coated.
2. USE any veggies you have at home • Keep chicken juicy as possible, bake chicken breast whole and then cut up as you see in picture.
3. If your chicken gets done before your veggies, just remove the chicken with tongs and bake until vegetable are all tender.

DIRECTIONS: Preheat oven to 400ºF.

While heating oven combine all chopped veggies and garlic in a bowl. Add in whole Chic’NSteakes and pour oil and salt & pepper or your blend of spices over veggies and chicken mixture and coat evenly. Add thyme springs to the mixture (optional) and place on a lined baking sheet and bake for 25 to 30 minutes until the chicken is fully cooked through. When done you can cut the chicken in the pan and mix together.
1 teaspoon cumin
1 teaspoon garlic granules
1 teaspoon onion granules
1 ½ teaspoon paprika
1 teaspoon thyme
¼ teaspoon ground ginger
Pinch of cayenne pepper
4 thyme sprigs
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)