Name: Roasted Chicken and Vegetables
Ingredients: 1 lb boneless skinless chicken breast tenderloins; 1 large zucchini, cut into half moon chunks; 1 large bell pepper, cut into chunks; 1 tbsp olive oil; 2 tbsp fresh lime juice; 2 cloves of garlic, minced or pressed; 1 ½ tbsp salt-free taco seasoning

This sheet pan dinner of Roasted Chicken and Vegetables is fast, easy, and delicious! Make ahead for lunches for the week, or for a quick and tasty dinner.

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1 lb boneless skinless chicken breast tenderloins

1 large zucchini, cut into half moon chunks

1 large bell pepper, cut into chunks

1 tbsp olive oil

2 tbsp fresh lime juice

2 cloves of garlic, minced or pressed

1 ½ tbsp salt-free taco seasoning

Preheat the oven to 425 degrees

Chop vegetables, put them in a large bowl, and add the chicken.

In another bowl, whisk together oil, lime juice, garlic, and taco seasoning until well
combined.

Pour seasoning/dressing over the chicken and vegetables and mix until well combined.

On a large baking sheet, arrange the chicken and vegetables in a single layer on parchment paper, and bake for 20-25 minutes, until the chicken is cooked through (165 F) and the vegetables get a nice char on them.

Plate and serve warm, or separate into containers in portion sizes if making ahead for easy, re-heatable lunches or dinners.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients