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Ingredients
- 250 g sweet potatoes
- 250 g fresh beetroot (fresh, not tinned)
- 250 g cauliflower
- 200 g broccoli
- 4 cubes frozen spinach
- 1 onion
- 100 g bacon
- 500 g chicken thigh fillets
- 1 batch "Cheese" Sauce
Seasoning:
- 1 Tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp celery seeds
- 1 pinch sea salt
- 1 pinch pepper
Ingredients
Seasoning:
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Instructions
- Dice vegetables into bite-sized chunks and place in a lightly greased baking dish with roughly chopped bacon.
- Bake at 180oC / 350oF for 1 hour.
- Once the vegetables are in the oven, combine the seasoning ingredients and the chicken and set aside to marinate.
- Make the Dairy Free Cheese sauce while the veggies are cooking.
- After the vegetables have been baking for an hour, toss through the combined chicken and marinade.
- Top with the cheesy sauce and bake for another 20 minutes or until the chicken is cooked through.
- Stand for 10 minutes before serving.