MY version of Roasted Chicken & Veggies

cdburger94

It's taken quite a few recipes online and in cookbooks to find what really tastes good, is healthy, and doesn't cost much.
I finally did it.

Preheat oven to 475 degrees Fahrenheit.

Ingredients:
6 Boneless, skinless chicken breast tenders (1 package, 3lbs, @Wal-Mart, Great Value, $6.00)
1 large russett potato, skin-on or off (bite-size)
1 medium yellow onion (cut into quarters)
5 cloves of cut up garlic
1 can of carrots
1 red bell pepper
1 green bell pepper
1 bundle of asparagus
1 can of mushroom pieces & stems
1 teaspoon of white vinegar
Lemon & Pepper seasoning
Steak Seasoning (just a pinch)
Crushed red pepper flakes
Salt
1 tablespoon of Country Crock Light Butter; melted

Directions:

In a bowl, throw in the chicken (bite-size) juice from canned carrots and canned mushrooms, vinegar, salt, lemon & pepper seasoning, crushed red pepper flakes and let marinade for 1 hour. If too strong, add in some water!

In a roasting tray combine the asparagus, mushrooms, carrots, garlic, onion, and potatoes (onions & potatoes should be bite size) and pour the melted butter over top. Roast in oven for 20 minutes (or longer, if needed.)

Once vegetables are slightly browned; add in the chicken and make sure it is strained; along with chopped up bell peppers. Place tray back into oven for 25 minutes after reducing heat to 450 degrees.

*Make sure you check on it every 7-10 minutes and mix it up if needed.

*You can use EVOO (Extra virgin olive oil) instead of butter;
*You can use chicken broth instead of vegetable juices;

This is a hearty and filling dinner. Let me know if you enjoy this!!