With plenty of vegetables and protein, this Oven roasted dish is perfect for minimal cleanup and little effort.
Serving Size: 4
Ingredients
1 Package Maitake
1 Package Eryngii (King Trumpet)
1 Package Bunashimeji
1 Carrot
2 Medium Potatoes
2 Chicken Breasts
12 Mini Tomatoes
2 Tsp salt
Pepper to taste
2 Cloves of Garlic Minced
1 Tbsp Parsley
4 Tbsp Olive Oil
Directions
- Preheat oven to 450°F
- Divide Maitake into large sections and cut chicken into 1 1/2 inch pieces
- Cut Eryngii (King Trumpet) lengthwise so that they are approximately 1 inch wide, then cut Bunashimeji off of base then divide into large sections.
- Next peel potatoes and carrots, cut into small sections. Divide broccoli into small sections as well.
- Season Chicken with 1Tsp salt, pepper, garlic, Parsley, and 2 Tbsp Olive oil and separately season vegetables with 2 Tbsp olive oil and 1 tsp salt.
- Bake for 20 minutes