The Walleye Magazine

THE GRINNING BELLY

Serves 4-ish (makes about 8–9 cups)

1 medium sweet potato, peeled and diced into ½“cubes

1 small onion, peeled and cut into ½” pieces

1 Tbsp olive oil

Salt and pepper

1 small head of broccoli, cut into florets

1 bell pepper, cored and cut into ½“pieces

1 small zucchini, cut into ½” half-moon pieces

1 small delicata squash, cut into ½” pieces

2–3 garlic cloves, minced 2 medium chicken breasts, cut into bite-sized pieces 2 Tbsp olive oil

Zest and juice of 1 medium lemon

Salt and pepper

1 Tbsp Italian seasoning

Preheat oven to 400°F. Line a large baking sheet with foil (brush/ spray with some oil) or parchment paper. Toss sweet potato cubes and onion chunks with oil and a little S&P. Spread in a single layer on the pan, pop in the oven, and bake for 10 minutes.

In the same bowl you used for the potatoes, toss your prepped veggies and chicken. Pour over olive oil, lemon, and seasonings and toss everything to coat. Transfer all of this to the sheet pan, and spread it evenly. You may have to use two pans if it’s too crowded. Bake 15–20 mins longer, stirring once halfway through. Check chicken for doneness (165°F internal temp), and make sure the veggies are tender and starting to brown.

Contents

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2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

https://thewalleye.pressreader.com/article/281822877019004

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