Ingredients:
Organic chicken thighs
Olive oil
Red pepper
Mushrooms
Fresh basil
Sea salt, fresh ground pepper
Sweet potatoes
Cayenne pepper
Paprika
Broccoli
Onion
Garlic
Bean sprouts
Instructions:
In baking dish, spread out chicken thighs, cut up red pepper, mushrooms and fresh basil. Drizzle with olive oil, salt and pepper. Cover with aluminum foil.
Wash and cut up sweet potatoes in chunks. Spread out in another baking dish and drizzle olive oil, sea salt, paprika, a little cayenne pepper and mix all together so potatoes are coated. Place them in another baking dish – no need to cover them.
Bake both dishes in 375-400 degree oven for about 1 hour. Can take aluminum foil off of chicken for last 10 minutes to brown it up.
While chicken and potatoes are cooking, wash and cut up
broccoli, onion, garlic. In pan, saute garlic and onion in olive oil.
Set aside. Lightly steam broccoli until bright green in steamer pan.
Once done, add to onions and garlic, salt and pepper to taste and then add bean sprouts to quickly heat and stir in.
Enjoy.
