Baked Chicken and Vegetables – Magic Plate Concept

This Baked Chicken and Vegetables recipe is a one pot Magic Plate since it contains your protein, carbohydrates, and fat all in one, easy to make dish.

The Magic Plate

Magic Plate for Optimum Performance

In the Magic Plate, your Macronutrients – protein, carbohydrates, and fat – are evenly distributed for slow digestion.  The slower you digest your food, the longer the food stays within your small and large intestines, which allows for maximum nutrient absorption into your bloodstream.

These nutrients supply your body with the energy needed to move throughout the day and the more nutritious food you consume, the more energy you have.

The protein provides your body with power, the ability to heal, and the feeling of satisfaction or satiety.

The fat helps your body to digest fat-soluble vitamins, like A, D, E, and K, maintain a steady metabolism, and reduce inflammation throughout your body.

The carbohydrates from either a healthy starch or from non-green vegetables turns to sugar when consumed.  However, the protein and fat help balance this sugar by slowing the absorption, which reduces the insulin spike needed from your body.

The Magic Plate is like a super-power that reduces stress on the body, increases nutrient absorption, and keeps cravings at its minimum,

No more counting calories or points
Don’t worry about logging food
No more complete restriction of certain foods

The Magic Plate also makes it easy to optimize your nutrition by simply making your plate in a certain way.  It offers a quick, visual aid to guide you to perfect health.

You’ll be in control of what you put on your plate, not feel deprived, and be completely satisfied.

Prep It and Forget It

You can prep this meal ahead of time and place in the fridge for up to a week.

Actually, I recommend you prep this ahead of time and use this meal when time runs short.

That way, when you need it, simply toss it into the oven and you’ll have dinner on the table without breaking a sweat.

Seriously…your future self will love you for it.

Prepping food ahead of time is one way to ensure you’ll be able to eat healthy on limited time without giving up what’s most important to you.  

This Baked Chicken and Vegetables is very simple to prep too!

Quick and Easy Prep Instructions:

Cut up all the vegetables listed below and store them in a zip-lock bag until needed.

That’s it…seriously!

When you’re ready for the Baked Chicken and Vegetables, skip to #4 in the directions below.

“It’s not rocket science,” as my mother-in-law always says.

Spend the extra time doing…whatever the heck you want!

I could name a few waaaaay better things to do other than cooking.  I’m sure you could too.

So go on, get to it.  Dinner will be ready in about 45 minutes when the oven timer goes off.

Baked Chicken and Vegetables

Baked Chicken and Vegetables
serves 6

Ingredients:

  • 2 pounds chicken thighs
  • 2 yellow onions
  • 4 carrots
  • 2 sweet potatoes
  • 1 pound brussels sprouts
  • 1 pound green beans
  • 8 oz mushrooms
  • 1/4 cup sugar-free broth of choice
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat the oven to 375-degrees.
  2. Chop the onions, carrots, and sweet potatoes into 2-inch cubes.
  3. Cut the brussels sprouts, green beans, and mushrooms in half.
  4. Place all vegetables in a large, oven-safe pot.
  5. Arrange the chicken thighs on top of the vegetables.
  6. Add the broth and season the vegetables and chicken thighs with salt and pepper.
  7. Bake in the oven for 45 minutes, or until the vegetables are soft and chicken registers an internal temperature of 165-degrees.

Variations:

Check out this great stove-top Chicken with Spinach and Carrots.  Still can be done in one pot, which still makes clean-up a breeze.

chicken
Chicken with Spinach and Carrots

For a spicy alternative, check out these Spicy Chicken Wings.

Chicken Wings

Best of all, these Baked Chicken Fingers are completely Paleo and taste great!

Chicken Fingers

How do you Prep?

Do you prep every meal or just a few?

Do you have “emergency” prepped meals in the freezer for when time runs short?

What are some of your favorite prepping tips?

Comment below and join the conversation.

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