Taking the Tike for a Hike: Roast Indian Chicken and Veggies

The nice thing about the weather being warm on our weekend away was that we could take advantage of lots of outdoor time.  So we picked up some soup and sandwiches from the deli and headed for a picnic.

And after lunch, we strapped Thatbaby on and headed for a little hike to check out more woods.

And we got to see some beautiful views.

And spend some time together as a family in the great outdoors.

We climbed rocks and hills, found some more snow and slush, and wore out Thatbaby.  When he started to fall asleep on Thatboy's back, we headed back to the car and civilization.

 And today's cabin meal is one of those really easy ones I promised you.  Take a bunch of chicken and vegetables, toss them with spices, and throw in the oven.  The warming spices, the warm chicken and vegetables.  It's perfect with some couscous, rice, or even on it's own in a bowl.  Thatbaby loves it, I think because it's flavorful without being too spicy.

 Roast Indian Chicken and Veggies

1 sweet potato, peeled and cubed

2 sprigs of thyme 

1/2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1/4 tsp coriander

1/2 tsp curry powder

salt and pepper

3 Tbsp olive oil 

1 zucchini, chopped

1 red bell pepper, chopped

1 onion, chopped 

1 chicken breast, cut into bite sized pieces

1. Preheat oven to 450. Toss sweet potatoes with a tsp of the olive oil and roast for 15 minutes.
2. While sweet potatoes are cooking, whisk together the thyme, paprika, chili powder, garlic powder, coriander, curry powder and remaining olive oil in a large bowl.
3. Stir in the chicken and the remaining veggies.
4. And the chicken and veggies to the sweet potatoes and roast for another 20 minutes.