Roasted Vegetables + Seasoned Vegetarian Chicken Recipe

This meal was incredibly filling and delicious! Great for Fall and early Spring when you want a warm dish. :)

approximately 8 servings


  • 3 large carrots (chopped into 1″ pieces)
  • 2 parsnips (chopped into 1″ pieces)
  • 1 sweet potato (chopped into 1″ pieces)
  • 1 butternut squash (or any other kind of squash – chopped into 1″ pieces)
  • 4 Tbsp Olive Oil
  • 2 Tsp Garlic Salt
  • 2 Tbsp Parsley Flakes
  • 2 Tbsp Garlic and Herb Seasoning
  • Salt and Pepper to taste


Preheat oven to 400 degrees F.

Mix all vegetables together and add in the olive oil, garlic salt, parsley flakes, garlic and herb seasoning, and salt and pepper. Mix thoroughly and try to coat all vegetables evenly.

Line two cookie sheets with foil and spread the vegetables out evenly on the pans.

Bake for 45 minutes or until vegetables start to brown.

approximately 4 servings


  • Half bag of Quorn Chicken Tenders
  • 1/2 Cup of Red Onions
  • 1 Cup of Broccoli
  • 2 Tbsp Olive Oil
  • 1 Tbsp Minced Garlic
  • 2 Tsp Garlic Salt

In a medium pan, saute the olive oil, onions and garlic over medium heat.

Once they are about halfway done, add in the chicken and the broccoli. Stir and mix thoroughly.

Cook until the chicken is tender, approximately 10 to 15 minutes.

* You can use the leftover seasoned chicken recipe as a chicken salad base by just adding miracle whip and putting it on a wrap/bread. DELICIOUS!

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