Serves: 4
Ingredients:
2 boneless, skinless chicken breasts
6 small Yukon Gold potatoes
20 long green beans
2 large or four small carrots
4 tablespoons vegetable oil
1 tablespoon seasoned salt
Directions:
Preheat over to 450 degrees. Cut chicken and potatoes into bite size pieces. Snap ends off of beans and snap beans in half to make 40 pieces. Peel carrots and cut into matchsticks about the same length as the beans. Mix all ingredients together until well combined. Line a 9″ x 13″ cake pan with aluminum foil. Pour mixture into pan and spread out in a single layer. Roast for 25 to 30 minutes or until the potatoes are soft and the chicken is cooked through.
Former Browniemaker 