**This Rainbow Roasted Vegetables with Chicken Cordon Bleu meal is made in partnership with Barber Foods. All opinions are my own.
These rainbow roasted vegetables are the best way to have a healthy, colorful, and delicious side dish!
There isn’t much better than a delicious dinner that’s ready and on the table in less than 45 minutes. That’s what you get when you make these rainbow roasted vegetables, paired with Barber Foods Signature Recipe Cordon Bleu Stuffed Chicken Breasts. Perfect for a busy weeknight, or for a meal that seems fancy, but hardly takes any work 😉
Barber Foods Signature Recipe Stuffed Chicken Breasts also come in other delicious options as well, and they all look amazing! I got the Signature Recipe Cordon Bleu Stuffed Chicken Breasts by Barber Foods from Whole Foods. Other Barber Foods Signature Recipe stuffed chicken breasts options available at Whole Foods include Kiev, Creme Brie and Apple, and Broccoli and Cheese.
To make this amazing meal, you’ll preheat your oven to 375 degrees. While the oven is preparing grab your favorite rainbow colored vegetables and start chopping them up. The chicken is the easy part, you literally just need to open the box of chicken, take them each out of their plastic and place them on a baking sheet. Once the oven is preheated, throw the chicken on a pan and bake. Continue chopping the vegetables as needed until all prepared.
You can choose any of your favorite vegetables in each of the colors. Just remember that some vegetables will cook slower or faster than others, so you’ll want to do them bigger or smaller based on how dense they are. Or you may need to add some sooner, or later. For example, thin asparagus stalks will cook much faster than other vegetables, where sweet potatoes or butternut squash will cook slower.
Here are some alternate vegetable ideas for each color.
- Purple: purple potatoes, purple carrots, eggplant
- Red: red bell pepper, red potatoes
- Orange: carrots, butternut squash, sweet potatoes
- Yellow: yellow squash, yellow tomatoes, gold potatoes
- Green: green bell pepper, asparagus, green beans
This meal is bursting full of flavor, and you don’t feel guilty about spending a lot of time making it, or about eating it! The chicken cordon bleu gets the perfect crunchy breaded outside, with the gooey hot cheese middle. It’s delicious and so perfect paired with these flavorful vegetables.
The vegetables really only take a few minutes to make as well, you’ll chop them up like I mentioned before, then you can choose to layer them like a rainbow, red, orange, yellow, green, and purple (sorry I don’t know of any blue vegetables – we’ll let the cordon “bleu” work for that 😉 ) or you can mix them all up. The vegetables get coated in a little olive oil, and sprinkled with salt, pepper, and Italian herbs. Then baked up at the exact same time as the chicken, for roasted vegetable and chicken perfection.
The Barber Foods Signature Recipe Stuffed Chicken Breasts will be on sale at Whole Foods from Sept 12- Sept 18, $2 off per box making them just $5.99 for 2 servings. I promise you’ll love them as much as we do, and especially paired with these oven roasted vegetables.
- 1 cup broccoli florets (cut into bite sized pieces)
- 1 zucchini squash (cut into 1/2 in thick half circles)
- 1 yellow bell pepper, chopped
- 1 orange bell pepper chopped
- 1 cup sliced plum or grape tomatoes (cut in halves)
- 1/2 red onion (chopped)
- 2-3 TBS olive oil
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/2 tsp Italian seasonings (to taste)
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil.
- Place broccoli, then zucchini, then yellow bell pepper, then orange bell pepper, then tomatoes, then red onion on a single layer onto the prepared baking sheet.
- Drizzle olive oil over the top of the vegetables. Gently toss to combine.
- Sprinkle salt, pepper, and Italian seasonings over the top.
- Bake in the oven for about 30 minutes, or until the vegetables start to brown and are tender.
This is a sponsored conversation written by me on behalf of Barber Foods at Whole Foods. The opinions and text are all mine.