This article appeared in the last Wayne Living Magazine Resident Recipe Section:
The thing I
stress with all my clients is that, to be healthy, you must take the time to
grocery shop and prepare your food, as well as take the time to be active
throughout the day. There is no way around it, no magic bullet. However, I realize that not everyone has
several hours each day to cook, which is why I always encourage clients to cook
in bulk at least once a week. Below is one of the easiest dishes to prepare,
that will provide you with several meals worth of food and all the flavors
combine to make the veggies taste delicious with no added fat! I make something like this at least once a week, and the leftovers last me quite a few meals.
INGREDIENTS
- 3-4 cups chopped mixed [non-starchy] vegetables (I often use a bunch of kale and slice up zucchini, onions, tomatoes, mushrooms, and broccoli- frozen vegetables are okay to use)
- 5-6 chicken breasts (I use Wegman’s individually wrapped family pack chicken breasts)
- 3 large sweet potatoes (poked with knife or fork to allow steam to escape)
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- Herbs to taste (I often dust with parsley, garlic, turmeric, and/or cilantro)
DIRECTIONS:
Lay mixed
vegetables to cover the bottom of a 13” x 9” pan (or larger if you want to use
more veggies). Place chicken breasts and sweet potatoes on top of vegetables.
Pour the chicken broth over all the ingredients, then season accordingly. Cover
the pan with tin foil and bake at 375 degrees for 1 hour, or until chicken is
cooked through and potatoes are soft.
TO SERVE:
Take ½ - 1 chicken breast (depending on size) as your protein for the meal and
serve with ½ a sweet potato and lots of veggies. Enjoy!
Picture Source: https://therealfoodrds.com/wp-content/uploads/2015/10/Sweet-Potato-Broccoli-Chicken-Bake-3-e1447878920589.jpg
