oven baked chicken and curry veggies 

I make this whenever I have a lot of vegetables in our fridge that I want to use up before they go bad. I have tried this recipe with so many different combinations of vegetables I swear nearly anything would work. This time I use a combination of red and green bell peppers, zucchini, yellow onions, tomatoes, spinach and asparagus. Here is a little step-by-step photo of how I made it that I posted on my new Instagram.


First I cut up all of the veggies I am going to use. Then I put the onions and both red and green bell peppers into my pan and began to cook them on medium heat. After they had begun to cook down I added the tomatoes and cooked them for a few minutes before adding the asparagus and finally the zucchini. 

Then in a separate pot I opened up three cans of organic garbanzo beans that I’d rinsed off with 4 cups of water and added in my veggies. Next I added my seasonings: yellow curry (the star of the show), garlic powder, and cumin. I let everything marry for a few minutes in the pot before I added the fresh spinach. I added probably half of the bag of spinach because it cooks down quite a bit.

While the veggies we’re going I threw a couple of boneless skinless chicken breasts in the oven with a little bit of extra virgin olive oil and seasoned the chicken with salt and pepper.

Once it was all done I just put my curry veggies on a plate and sliced the chicken breast on top and voilà! It’s seriously one of my favs!

P.S. We had friends over so that’s why I made so much food! I also took some to work for lunch the next day 😉 Feel free to scale down!