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Asian Sesame Chicken Salad
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Ingredients:
| 1 Bag of The Little Potato Company Dynamic Duo, sliced |
| 12 Bag Baby Carrots |
| 1 Zucchini, sliced |
| 1 Squash, sliced |
| 2 Bell Peppers, chopped |
| White Onion, chopped |
| 14 Can Chickpeas, drained and rinsed |
| 2 Tsp Dried Basil |
| 2 Tsp Dried Thyme |
| 2 Tsp Dried Oregano |
| 2 Tsp Paprika |
| 1 Tsp Garlic Powder |
| 1 Tsp Black Pepper |
| 1 Tsp Salt |
| 3 Tbsp Olive Oil |
Directions:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Slice the potatoes in half (quarter any larger potatoes), slice the zucchini and squash, chop the onion and bell peppers, drain and rinse the chickpeas. Add all items, including the carrots, to a large mixing bowl.
- Add the olive oil and stir to coat.
- Combine the spice in a small bowl. Stir to combine, then sprinkle over the veggies. Stir to coat.
- Pour the veggies evenly between both baking sheets. Spread in an even layer.
- Bake for 20 minutes, then stir the veggies, and bake for an additional 15-20 minutes, or until the veggies are tender.
- Bake for 20 minutes, then stir the veggies, and bake for an additional 15-20 minutes, or until the veggies are tender.
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