Tuesday, March 9, 2010

Lemon Pepper Chicken and Roasted Zucchini

Sometimes I forget that making yummy healthy food doesn't  have to be complicated! I wanted to make a quick "real food" lunch yesterday for Chad and a friend and this is what my fridge and I came up with... It's easy and yummy and tastes like it took a long time to make :) 

Lemon Pepper Chicken

4 bone-in chicken breasts  (preferably hormone and antibiotic free:)
olive oil
sea salt
lemon pepper

Pre-heat oven @ 375 for 10 min. On a large baking sheet liberally sprinkle sea salt and lemon pepper over chicken. Generously drizzle olive oil over chicken. Bake @375 for 30-35 minutes (depending on the size of the chicken)

Roasted Parmesan Zucchini

1 package of Trader Joe's fresh organic zucchini
olive oil
sea salt
shaved parmesan cheese

Cut zucchini in halves (long ways) drizzle with olive oil, liberally season with sea salt, pepper, and (around 1/4 cup) parmesan cheese. Bake @375 for 20 minutes. ( since I made it with the chicken, I just popped it in when there was 20 minutes left for the chicken to cook)
* you can really roast any veggie this way!(asparagus,squash..)

These would be yummy with smashed cauliflour, mashed potatoes, rice or a mixed green salad!


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