Roasted MF’in veggies. A true champ of the meal preppers and easy weeknighters of the world. It’s so versatile, and it’s both delicious, and full of goodness for your body. You can basically use any veggies you have on hand. This is great for the end of the week when you need to use that leftover produce. Brussels, potatoes, peppers, squash, carrots, onions. You can roast ‘em all. You can put them on or in pretty much anything. I love them on a salad, or accompanying a roasted chicken or pork tenderloin. Throw them in a vinaigrette as a roasty, toasty, tangy, light side.
Sometimes I just get tired of your-run-of-the-mill regular cold salads. Yes, lettuce is great. It’s a very useful canvas for most anything you can dream up, and there are salads that are in my weekly rotation. But I want veggies sometimes that are more roasty, warm, and savory. Especially in winter time. This is a warm salad that will warm your heart. Top it with some feta and ain’t nothing can beat it.
For the chicken, I am just using my Basic Instant-Pot Chicken breast recipe. It’s crazy easy, and fast. The dressing will give this chicken all the flavor it’ll need. I’ll also end up using the left over chicken later in the week. On a buffalo-chicken-loaded sweet potato, perhaps. Or maybe on a *regular* salad for a quick lunch. Sometimes I throw it in the pan with some eggs in the morning for an extra protein kick. Honestly, y’all, the possibilities are endless.
This week, I’m roasting up potatoes, onions, bell peppers, squash, and carrots. And while they’re roasting, I’m going to throw some chicken breasts in the instant pot and I’m just gunna wait. For the instant pot to do it’s thing, and for the oven to do it’s thing. Then, I’m going to throw them both in a bowl, and drizzle a delicious sweet balsamic dressing that’ll take about 3 minutes to make. The amount of time cooking in this meal is minimal, and additionally, it’s a great Sunday meal prep contender.
Ingredients:
2 large carrots
5 baby red potatoes
½ sweet onion
1 yellow or red bell pepper
1 zucchini
3 tbsp olive oil
1 tbsp kosher salt
Black pepper
½ cup feta cheese
Balsamic Dressing
1 tbsp maple syrup
1 tbsp honey
4 tbsp olive oil
4 tbsp balsamic vinegar
3 lbs boneless skinless chicken breast
½ cup water or chicken broth
Salt and pepper
Preheat your oven to 400 degrees.
Chop up the vegetables into 1” pieces and toss in olive oil, salt, and pepper in a big bowl.
Bake on 400 for 30 minutes. Flip half way through for carmelized goodness.
After you put the vegetables in the oven, put the chicken breasts and ½ cup of water or chicken broth in your instant pot. Sprinkle with salt and pepper. Put that lid on, and cook on high pressure for 12 minutes. (That’s it. That’s the tweet.)
Make the vinaigrette: Whisk together the maple syrup, honey, olive oil, and balsamic vinegar.
By this time your chicken should be done. Take it out and shred it or chop it. Do what’s in your heart.
When the vegetables are done, serve them up in a bowl with the chicken, and drizzle with the balsamic dressing. Top with feta, and enjoy!
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