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.