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.

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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.

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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).

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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.

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

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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¢

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Asian, Chicken, Eggplant, Featured, Jalapenos, Onion, Peppers, Recipes, Recipes by Ingredient, Sweet Chili Sauce, Zucchini

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3 Comments

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  1. […] Roasted Spicy Asian Chicken Veggies – $.55 […]

  2. […] Asian Chicken Veggies […]

  3. I made this and put it in wraps for a packed lunch- absolutely gorgeous!

  4. That looks like a great recipe! I agree with you on the spectacular flavour of sesame oil.

    I'm also pleased to see someone else with sensible portions of meat! There's no way 1 chicken breast per person is necessary, as many people seem to think.

  5. Looks and sounds delicious!