Easy peasy!
Chicken with carrots, broccoli, brussel sprouts, and sweet potato.
Ingredients:
- Two boneless chicken breasts
- Two tablespoons of finely chopped rosemary
- Two tablespoons of finely chopped thyme
- Black pepper to taste
- Olive oil to taste
- One head of broccoli
- One sweet potato
- Three carrots
- Dozen brussel sprouts
- Four garlic cloves, minced
You can do some meal prep earlier in the week for this meal. I precut the broccoli, carrots, and brussel sprouts the other day when I got home from the grocery store. All I had to cut up before dinner tonight was the sweet potato.
Put a piece of parchment paper on a cookie sheet. Place the cut vegetables in the four corners. Sprinkle with olive oil, rosemary, thyme, pepper, and garlic.
On a separate piece of parchment paper, place two boneless chicken breasts. Rub in olive oil, rosemary, thyme, pepper, and garlic. Turn over and do the same to the other side.
Fold parchment paper over the chicken breasts. Roll the sides to hold it into place.
Place covered chicken breasts in the middle of the cookie sheet.
Bake in the oven for 25 minutes at 425 degrees.
I enjoyed half of a chicken breast and a little of each of the vegetables for dinner tonight.
Leftovers are in the refrigerator for meals over the next couple days. Three more meals easily ready to warm up.
If you want to add a grain to your meal, try it with a side of brown rice.
Give it a try!
Let me know what you think.
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