Chicken and Roasted Vegetables

For the Chicken:


-2 chicken breasts

-Lemon Pepper Seasoning

-Olive Oil

-Salt and Pepper

1.Sprinkle Seasoning on both sides of chicken breast (make sure to just quickly rinse and pat down the chicken breast before baking) 
2.Place on a baking sheet and bake on 400 degrees F for 20 minutes (after 10 minutes of baking flip the breast over)
For Roasted Veggies


-2 peeled and sliced sweet potates

-3/4 cup of fresh cranberries

-Sliced Carrots (the thick kind) about a cup to 2 cups (depending on how many people you are feeding

-Sliced Brussel Sprouts (1 1/2 cups)

-1/2 of a onion, sliced not minced

-a tablespoon of butter

-a sprinkle of cinnamon

-Drizzle of Olive oil


1.Peep and slice the sweet potatoes and place in a semi deep pan (see picture for reference) 
2.Drizzle some olive oil and some salt and pepper and bake on 425 for about 15 minutes
3.Then add the carrots, and Brussels sprouts, onions and cranberries and the tablespoon of butter and mix around, bake for another 10 minutes.
(The thing about roasting is that it takes a little longer than frying on a pan. Patience is a virtue, keep checking on the sweet potatoes especially– make sure that it is cooked all the way through and not hard and raw.)
4. Add some cinnamon and a dash of sherry cooking wine and bake for another 5 to 10 minutes until veggies are cooked all the way through.