Writer on the Wall

Tonight we’re having the leftover half of the spatchcocked chicken from last week, but the veggies were so good, there were no leftovers. So tonight, I did just veggies from scratch to go with the chicken. (The chicken was amazing too, but there were only two of us, and good portion control is a goal, so we Food-Saver-ed and froze half of  of the chicken.)

Ingredients:

• Baby carrots
• Cauliflower, frozen florets
• Red potatoes, cut into eighths
• Red onion, about a third,  cut into chunks
• Mushrooms, cut in half

After cutting up all the veggies that needed cutting, I seasoned them with SPG (salt, fresh ground  black pepper and garlic powder) and spritzed them with canola oil.

I added them to the Ninja Foodie, put it on roast setting for 15 minutes, stirring throughout cooking. Toward the end, I added a splash of chicken broth.

(Note: Next time I think I would roast the veggies for 20 minutes. The carrots and potatoes were a little more firm than I prefer. I will vary next time and update the preferred recipe.)

Here’s how they looked served with the leftover chicken. Not pictured but I added a drizzle of Trader Joe’s Balsamic Glaze.

All of my Ninja Foodi notes are made using a Ninja Foodi Smart Grill 5-in-1 with a temperature probe. Other notes and recipes can be found on this page.