Nourishing One-Pan Lemon Herb Chicken & Roasted Veggies

This is an easy midweek balanced, nutrient-dense meal for the whole family.

Ingredients:

• 4 pasture-raised chicken thighs or breasts

• 2 small sweet potatoes, cubed

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 2 tbsp olive oil / ghee

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp turmeric powder

• 1 tsp dried oregano

• Juice of 1 lemon

• Chopped fresh parsley to garnish

Instructions:

1. Preheat oven to 200°C (400°F).

2. Place chicken and veggies on a sheet pan.

3. Drizzle with olive oil, lemon juice, and seasonings. Toss to coat.

4. Roast for 25-30 minutes, flipping halfway through.

5. Leave to cool slightly and serve!

For babies: Serve shredded chicken, soft roasted sweet potatoes, and small veggie pieces. This can also be blended into a puree with a bit of bone broth.