Instructions

Ingredients: 

• 1 package of Chef Hak’s chicken meatballs

• 1 yellow summer squash, cut into bite-sized pieces 

• 1 red onion, halved and cut into strips

• ½ pound baby potatoes, cut into small pieces to cook quickly

• 8 baby bell peppers, cut into strips 

• 1 tablespoon avocado oil

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp salt 

Instructions: 

1. Preheat the oven to 400 and lightly grease your sheet pan. 

2. In a bowl, drizzle the potatoes with avocado oil and half of the spice mixture. Toss to combine. Transfer to a baking sheet and bake for 15 minutes 

3. While the potatoes cook, chop the remaining veggies and add them to a bowl with avocado oil and the remaining spice mixture. Toss to combine. 

4. Remove the baking sheet from the oven. Add the remaining veggies and Chef Hak’s meatballs to the sheet pan.

5. Cook for an additional 20-25 minutes, or until the veggies are tender and the meatballs are browned.