One of our favorite go-to meals is baked chicken and a big side of veggies. This may sound boring, but their are so many different chicken and veggie combos, and if you start adding spices and sauces, you extend your menu even more. Sadly, my daughter is allergic to oranges, so she couldn't eat this. She ended up having leftover veggie soup, while the rest of us enjoyed this dish. My husband proclaimed that he never wanted to eat veggies any other way again, which made Lydia pout. Oh well, there aren't a lot of foods beginning with "O."
Serves 6
Ingredients:
1 pound fresh baby carrots
1 pound fresh broccoli florets
Coconut oil, melted
Juice and zest of one organic orange
Sea salt to taste
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Grease roasted pan with coconut oil.
3. Add carrots and broccoli to pan. Lightly oil with melted coconut oil. Add juice and salt. Cook for 25 minutes.
4. Sprinkle vegetables with zest and cook an additional 5 minutes.
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