Healthy chicken platter with rainbow veggies is the kind of meal you make to impress your loved ones & it sure is perfect for gatherings.
Over the past few years, I’ve grown fonder of country style cooking including roasts, grills, etc… These really authentic, cozy, heart-warming meals made with fresh ingredients and everything good for the heart & mind is what I strive for. I feel it’s these are the kinds of meals that are made with love.
No matter where I am in the world, this dish transports me to a peaceful smoothing place. It’s filled with great flavor & texture I can’t help but smile after eating it.
Healthy Chicken Platter With Rainbow Veggies Recipe
- 2 corn on the cobb
- 2 chicken breasts
- 2 tbsp za’atar (dried thyme, sesame seeds & sumac mixture)
- 1/4 cup olive oil
- 8 kale leaves
- 2 vines of baby tomato
- 1/3 cup brown mushrooms
- 1/3 cup of fennel, sliced
- Salt & pepper to taste
- Microgreens for garnish
First, preheat the oven to 180C.
Place the corn in a pot of boiling salted water and let boil for 1 hour.
Drain, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper & pop in the oven for 10 minutes.
Then drizzle 1 tbsp olive oil on the chicken & sprinkle 1 tbsp za’atar, salt & pepper to taste. Cover with aluminum foil & pop into the oven for 25 minutes. Then let rest for 5-10 minutes before slicing & serving.
In a separate tray, drizzle remaining olive oil on the veggies, season, then pop into the oven and bake for 15 minutes. Just remember to place the veg in the oven 10-15 minutes after the chicken, so all your foods will be warm when served.
Lastly, assemble your dish with all the ingredients and garnish with microgreens or mint leaves!
Have you thought of pairing this recipe with these drinks?
Here are some other mains, sides & dessert inspirations to satisfy your tastebuds. Here are some low carb options too!