CHICKEN BREAST PLATTER WITH ROASTED & FRESH VEGETABLES
I had some leftover chicken from the previous night, allowing me to prepare my lunch with a healthy serving of warmed roasted chicken together with my much-loved roasted vegetables. This time I added a selection of roasted brussel sprouts, fennel, beets, parsnips, carrots and steamed baby Bok Choy. As always, I like to have a combination of fresh and cooked vegetables, so I added my customary avocado and tomatoes.
In the past I was not a fan of brussels sprouts, but prepared like this (roasted) they are fabulous! I cleaned them, cut the base a little, and divided them in half. I put them in a cookie sheet in a 425 degrees oven for 15 minutes on one side, turned them and put them back for another 15 minutes. I apply the same method to the carrots, beets, parsnips and fennel.
To serve I added a little bit of olive oil and apple cider vinegar, and of course salt and pepper to taste.