As summer ends and fall begins, schedules tend to amp up. Getting a healthy dinner on the table can sometimes add more stress to the day. Nobody wants that!
Keeping some frozen veggies on hand, along with simple protein options, helps make deciding what’s for dinner easier. Another bonus of using frozen vegetables is that there is zero waste. They save you time, and there’s no food waste. Win-win!
Roast Your Frozen Vegetables
I enjoy roasted vegetables, and frankly never thought about roasting veggies from the freezer, but then I did. And found out that you can! Try this simple roasted chicken recipe that uses marinated boneless chicken thighs and a frozen vegetable mix. I used this Birdseye shredded cabbage and carrot mix. It’s pre-seasoned with salt and pepper so requires no additional seasoning.
Roasted Chicken Thighs with Peanuts over Veggies
- 2 tbsp peanut butter
- 2 tsp honey
- 2 tbsp soy sauce low sodium for DASH
- 1 tbsp rice vinegar
- 1/4 cup water
- 1 tsp sesame oil if you have it, optional
- 2 tsp minced garlic or 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 6 boneless skinless chicken thighs
- 1 package Birdseye Shredded Veggies I used White Cabbage & Carrots
- 1/4 cup chopped peanuts optional
- 2 tbsp chopped scallions optional
- Combine the peanut butter, honey, soy sauce, vinegar, water, sesame oil (if using), garlic and ginger in a large bowl. Whisk until blended. Add chicken thighs and toss to coat. Cover and place in the refrigerator for 30 minutes, or up to overnight.
- Preheat oven to 400F.
- Place chicken onto one half of a large baking sheet and roast for 20 minutes.
- Pull the pan from the oven, and pour the frozen veggies onto the other half of the pan. Return to oven for 15 minutes.
- Transfer veggies to plates or a platter, and top with chicken.
- Garnish with chopped peanuts and/or scallions.