Lemon Pepper chicken and Roasted Veggies

I developed this recipe last week out of laziness and a strong craving for lemon pepper. It is super fast to put together, and only requires a casserole dish (and food of course). I loved this recipe so much I tried to make it two nights in a row, only to discover I was out of chicken! Its still pretty good sans meat.

The amounts listed will feed about two adults and a child, but the beauty of this recipe is you can easily add more chicken and vegetables to feed an army if you needed to. This recipe makes a well rounded meal of lean protein and vegetables high in vitamin C, potassium (good for workout recovery), fiber, and beta-carotene. Spinach salad goes great as a side dish.

Due to the "throw together" nature of this recipe, exact quantities are hard to guess. This is a pretty forgiving recipe though and can be easily adjusted to suit taste

Ingredients:

2 potatoes or parsnips
3 carrots
1 large orange yam (technically a sweet potato)
2-3 chicken breasts

Seasonings:
Lemon pepper
Salt
2 T olive oil or butter Note: I love the butter, but olive oil really is the healthier choice here.

Preheat oven to 350. peel and cube all vegetables into fairly uniform size- about 1" cubes. Cut chicken into slightly bigger chunks. Place together in shallow casserole dish. Drizzle with olive oil, or cut butter into pieces and spread through out.

Liberally sprinkle lemon pepper over chicken and veggies and sprinkle salt to taste. Bake in oven for about 30 minutes or until chicken is done and veggies are cooked to desired tenderness, stirring casserole once or twice during the cooking process to mix spices and oil.

*if you are a little short on time, you can always cut the meat and vegetables up smaller to speed up baking, but they will turn to mush quicker too. I like the veggies a little al dente and the 1" size seems to cook them uniformly with the chicken.

Bon appetite!