Healthy in the Holidays: Roasted Veg and Chicken

I know you're all trying to skip the sides and kick the carbs in between holiday face-stuffings, so here's medley that'll temporarily abate your plate from unhealthy fixings.

Those little tiny squash might be hard to find; and you may want to swap the chicken for beef or some tofu product-- but the carrots are good for night vision, so hang on to 'em. Chunk everything so it's about the same size and scatter into a glass casserole dish. Drench with olive oil, salt, pepper, seasoned salt, and maybe some type of special sauce: I used Soy Vay (this Jewish-made teriyaki), but you can do like a Worchestershire combo or wine/balsamic vinegar. Roast in the oven at 400 for about 45 minutes or so (or until the chicken's done in the middle). Skip the rolls, rice, noodles and potatoes 'cause you'll have plenty around Xmas.



I used: chicken, broccoli, carrots, rosemary, olives, garlic, mushrooms, and baby zucchini/sqaush.