Red pepper chicken & roasted veggies

A colorful plate packed with vitamins, minerals, and nutrients that your body will love! This Red pepper chicken & roasted veggies dish with a side of watermelon salad is simple and delicious!

Red pepper chicken & roasted veggies

Ingredients

(Serving: 4)

• 1 lb chicken tenderloins (swap for tofu for a vegetarian option)

• 1 sweet potato

• 2 colorful bell peppers

• 1 mixed bag of broccoli, carrots, and cauliflower

• 1/4 watermelon

• 3 sprigs of fresh mint leaves

• 1 Tbsp Dark Chocolate Balsamic Vinegar (Get 15% off my favorite, Kosterina)

• 3 Tbsp olive oil

• 1/2 tsp Kosher salt

• 1 1/2 tsp pepper spice blend or make your own:

  • 3 turns fresh black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/8 tsp green and red bell pepper seasoning

  • 1/8 tsp celery salt

Appliances & Utensils

• sheet pan

• knife & cutting board

• colander

• large skillet and spatula

• parchment paper

• additional bowl

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Wash the sweet potato, bell peppers, broccoli, carrots, and cauliflower in the colander. Wash the watermelon if using a whole watermelon.

3. Cut the sweet potato into cubes. Slice the bell pepper into strips. Cut the watermelon into cubes and place in a separate bowl.

4. Spread the sweet potato, bell peppers, broccoli, carrots, and cauliflower onto the sheet pan. Drizzle with 2 tablespoons of olive oil.

5. Sprinkle with ½ tsp Kosher salt. Toss to coat evenly. Place the sheet pan in the oven and roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and veggies are slightly golden.

6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken tenderloins, and 1 1/2 tsp of the pepper spice blend to cove the chicken.

7. Cook for 3–4 minutes per side, or until golden and fully cooked through (internal temp: 165°F). Remove from heat and let rest for 5 minutes before slicing.

8. For the watermelon side dish, rinse and pat dry the mint leaves. Chop finely and sprinkle over the watermelon cubes just before serving. Top each serving with a light drizzle of Dark Chocolate Balsamic Vinegar.

9. Assemble the plates with roasted veggies, sliced chicken, and a side of watermelon mint salad. Enjoy!

Pro Tip: If you don’t want the added dark chocolate mint flavor of the watermelon, consider omitting it, while still enjoying the juicy watermelon on your plate.

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