1 l chicken thighs (boneless, skinless, chopped)
2 cups broccoli (chopped into florets)
2 cups mini potatoes (quartered)
2 tsp extra virgin olive oil
2 tsp paprika
1 tsp garlic powder
2 stalks green onion (chopped)
1
1. Preheat the oven to 375oF (190oC). Grease a baking dish.
2. Add all of the ingredients except for the green onions to the baking dish and toss well. Bake for 30 minutes.
3. Toss the chicken in the residual juices and return to the oven for 15 to 20 minutes or until the chicken is cooked through and the potatoes are tender.
4. Garnish with the green onions. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is 1 1/2 cups.
More Flavour
Add bell peppers and zucchini.
Additional Toppings
Chopped cilantro, parsley, hot sauce, and/or sprouts.
Ingredients
1 l chicken thighs (boneless, skinless, chopped)
2 cups broccoli (chopped into florets)
2 cups mini potatoes (quartered)
2 tsp extra virgin olive oil
2 tsp paprika
1 tsp garlic powder
2 stalks green onion (chopped)