Chicken with Veggies

I don’t know about you, but vegetables look even yummier to me during the summer. Or maybe it’s the warm weather that does it. LOL

As many of you know, I’m all about quick, easy, and convenient food preparation.

Pictured above is the following:

Top left – yellow squash, green squash, portabello mushrooms and onion. I did not use any “drizzles” of olive oil and not one piece stuck to the foil. I just seasoned the vegetables with salt, garlic powder and rosemary. Bake at 375 for about 25 minutes.

Top right – chicken seasoned with McCormicks Molasses Bacon bake at 375 for about 35 – 40 minutes.  I like to shred my chicken as I feel like I get more bites with smaller pieces.

Bottom left – cous cous that I season with a teaspoon of chicken bouillon when I boil the water.

Bottom right – my meal of chicken, veggies and cous cous.

You can switch up the vegetables that you prefer.  You can also use a different protein source other than chicken.  You can substitute pork, steak, fish, venison, bison …. whatever you like.  Even the cous cous, if you don’t care for it, use rice, quinoa or a carb source that you do prefer.

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