Sweet Roasted Veggies + Chicken with Magic Mustard Sauce

 
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Serves 3-4

INGREDIENTS

VEGGIES

  • 3 cups sweet potatoes (try purple sweet potatoes, Japanese yams or jewel yams), roughly chopped

  • 1/2 red onion, roughly chopped

  • 2 cups carrots, peeled and roughly chopped

  • 1 cup turnips, peeled and roughly chopped

  • Sea Salt + Pepper

  • 2 tbsp extra-virgin olive oil

  • 1/2 tsp garlic powder

  • 4 cups kale, cleaned stems removed and roughly chopped (optional)

  • 1 tbsp coconut oil (optional)

CHICKEN

  • 1.5 lb organic chicken breasts

  • 1/2 lemon, juiced

  • 1 tbsp tahini

  • 1/2 tsp red pepper flakes

  • 1/2 tsp turmeric

  • Sea Salt + Pepper

INSTRUCTIONS

  1. Preheat oven to 400F

  2. Wash and chop all veggies, place them in a large bowl. Season with s+p, olive oil and garlic powder.

  3. Spread out seasoned veggies on a large baking sheet lined with parchment paper. Be sure not to crowd the veggies so they can cook evenly, use two trays if needed! Place in the oven for 20 minutes.

  4. Using the same bowl you mixed the veggies in, add lemon juice, tahini, red pepper, turmeric and s+p. Mix together with a whisk.

  5. Add chicken breasts to the sauce and toss the chicken until fully coated.

  6. Lay chicken breasts on a separate baking sheet lined with parchment paper, place in the oven. Set a separate timer for 20 minutes.

  7. While veggies and chicken are in the oven, prepare the mustard sauce by adding all ingredients in a small dish and whisk to combine. You may need to add 2-4 tbsp of water to thin.

  8. If adding sautéed kale (I love to have green at every meal! This is an easy and quick way to get yo greens in!) - Heat a medium sized skillet over medium/high heat. Add 1 tbsp coconut oil. Once oil is melted, add chopped kale and season with a healthy pinch of sea salt. Turn up the heat a bit and sauté kale until it is a deep, bright green and slightly crispy!

  9. Once veggies and chicken are done, plate everything by divvying out the veggies, kale and chicken to bowls. Then drizzle with magic mustard sauce! I topped mine off with hemp seeds and nutritional yeast for an added salty/cheesy/nutty flavor!

  10. ENJOY! :)

MAGIC MUSTARD SAUCE

  • 3 tbsp Dijon mustard

  • 3 tbsp Tahini

  • 1/4 tsp Garlic powder

  • 1 tsp Turmeric

  • 1/4 tsp Sea Salt

  • 2-4 tbsp filtered water + more if needed

OPTIONAL TOPPINGS

  • Hemp seeds

  • Sesame seeds

  • Nutritional yeast

Make this for the whole family or for one and top the leftovers on some fresh greens for your lunch that week!

Keep leftover vegetables and chicken in an airtight container for 3-4 days. Keep leftover sauce in an airtight container for 4-5 days.

FoodLeigh Aiken