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–+ servings
Peppers sauteed scd

Roasted Italian Squash, Carrots And Green Bell Pepper with Boiled Chicken

Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: chicken, roasted, vegetables
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 190kcal
Author: Chef Verde
Roasted vegetables are affordable, easy to make, and healthy. One of the best things about this is the beautiful mini-rainbow of colors.
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Ingredients

  • 1 squash large Italian
  • 1 green bell pepper large
  • 6 carrots
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 tbsp basil
  • 250 g boiled chicken shredded

Instructions

  • Core and cut bell pepper in to strips 1/4 inch wide.
  • Slice squash in ½-inch slices.
  • Slice  the carrots diagonally into ½-inch slices, 1/4-inch thick
  • Place vegetables in a large bowl
  • Toss with oil, salt and pepper
  • Place vegetables on a large baking sheet
  • Roast at 350°F for 30 minutes
  • Remove from oven and stir vegetables on baking sheet
  • Scatter shredded boiled chicken made for the soup over vegetables
  • Bake for 10 additional minutes
  • Serve

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 362mg | Potassium: 1004mg | Fiber: 6g | Sugar: 9g | Vitamin A: 35360IU | Vitamin C: 68.7mg | Calcium: 123mg | Iron: 1.7mg