Good Life, Good Food: Chicken & Roasted Veggies

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A Great way to gather Back to the Table and talk about your day!


  • 1 lb chicken breast, thinly sliced
  • 1 C Conestoga waffle mix
  • 1C flour
  • 1 Tblpsn McCormick Pepper Supreme
  • 1 tspn kosher salt
  • 1 tspn McCormick Coarse black pepper
  • 1 ½ C canola oil
  • 1 head cauliflower
  • 1 ea red bell pepper
  • 1 head broccoli
  • ¼ C grated parmesan cheese
  • 2 Tblspn garlic, minced
  • 1 tspn kosher salt
  • 1 tspn McCormick Coarse Black Pepper
  • 3 Tblspn Roasted Garlic and Chile olive oil


Preheat your oven on roast setting to 400 degrees

Slice the cauliflower and broccoli in ½ inch slices through the core

Slice the red bell into four pieces

Place all on a sheet tray and drizzle with roasted chile olive oil from Amarillo Grape and Olive. Season with garlic, kosher salt and coarse black pepper.

Place in the oven for 30-40 minutes until roasted tender and golden brown. Sprinkle roasted veggies with parmesan cheese. When cooled, roughly chop.

Mix together the waffle mix, flour, kosher salt, and Pepper Supreme.

Over medium high heat, warm canola oil.

Dredge the thinly sliced chicken in the flour mix. When oil is heated through, begin frying the chicken. The pieces are thin so they should cook golden brown in 3-4 minutes. Place on a paper towel and drain.

In a saute pan, add 1 Tblspn of Roasted Garlic Chile olive oil. Heat over medium high heat. Add the chopped roasted veggies and the chicken. Toss all together and heat through. Serve with a sprinkle of parm cheese and parsley flakes. Its an easy and flavorful way to end those busy days now that school is back in session. Enjoy!

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