Roasted Spicy Asian Chicken Veggies – .55¢

Yet again, I struck gold at the farmer’s market. 3 red peppers for $1! There are ways to find cheap veggies, guys and gals- don’t let the “Vegetables-are-too-expensive” argument bring you down.

Start with cutting up your veggies and throw in a big bowl. Use whatever you’ve got leftover in the fridge, but I used onion, squash, red pepper, jalapeno and eggplant.

Now cut up a chicken breast or any other kind of meat you’d like. With all of these vegetables, I didn’t need a lot of meat so I only used 1 breast for 4 servings.

Now add your spices and sauces. Be creative here and use whatever you’d like; you’re more intuitive than you think. For an Asian flare I used:

• Sesame oil
• Sweet chili sauce
• Paprika
• Smoked paprika
• Garlic powder
• Onion powder
• Chili powder
• Teriyaki/soy sauce
• Liquid smoke
• Worcestershire sauce

If you don’t want to use any sauces, just make sure to add a splash of the oil of your choice. Don’t cook it dry.

How much of each? Use what feels right. If that’s a foreign concept for you, one rule of thumb is to use more of what has a milder flavor (garlic powder, onion powder, chili powder, paprika) and less of the stronger ingredients (smoked paprika, soy sauce, liquid smoke).

Now spread it all out on a cookie sheet and cook at about 450* for at least 10-12 minutes. It may take more or less time, depending on how large the chunks are, but you’ll sense it’s done when everything is a little brown but not burned, and not too hard, not too soft.

Once it’s done, scrape everything off of the pan with a spatula. An easy, fast, delicious dish that’s perfect for weekday evenings.

All from the farmer’s market!

• 1 Small Onion – .55¢
• 1 Jalapeno – .08¢
• 1 Red Pepper – .33¢
• 1 Medium Squash – .30¢
• 2 Mini Eggplant – .5¢ (no lie. I am NOT lying)
• 1 Chicken Breast – .65¢
• Condiments – .25¢
• 4 Servings – $2.21
• 1 Serving – .55¢