I’m all about efficient meal prep and oven tray bake dinners that can feed a family in no time while still keeping it healthy. This mixed veg and chicken traybake is roasted with orange sweet potato, peppers, zuchini, onion, garlic, aromatic herbs, and marinated chicken thighs. Towards the end, a few green beans are tossed in and then served with lime wedges to squeeze over. Yum!
The simplicity of this recipe is perfect for meal prep or easy weeknight dinners. I recommend marinating the chicken for at least 30 minutes or the night before to allow the chicken pieces to be well seasoned through. Baked with foil paper for the first 15 minutes and then uncovered for the remaining cook time ensures succulent chicken pieces with delicous crispy skin.
Save a few portions in containers for easy work lunches or shred the chicken and build a burrito with the roasted veg and shredded chicken. The possibilities are endless.
In case you are wondering where to get Orange sweet potato: I usually get mine with my Greenspoon order from Molly Farm and freeze it for a monthly supply. No need to cook it first, just wash and cut into desired pieces and freeze.
