Friday, August 24, 2012

Smoky Chicken and Roasted Veggies

J got to work the morning shift today,
so after work we had a little Friday night date.
Namely I took him to the tennis courts at Provo High 
to give him a private tennis lesson.
And also to whoop his behind in the game we played.
He actually was did really well for a first timer. 
He even hits an impossible angle shot, just like my dad.

After, we went home to try a new recipe that I ripped out of a magazine at work the other day.  
And boy oh boy was it easy and delicious!
We used a bunch of fresh veggies from the grandparent's garden.
But I'm sure you could change it up to incorporate whatever you happen have on hand.

Smoky Chicken and Roasted Veggies 
(adapted from recipe found in Family Circle September 2012)
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 large unpeeled baking potato, cut into 1/2-inch pieces
1 onion, cut into 8 wedges
2 medium green peppers, cut into thin strips
2 medium carrots, thinly sliced
4 cloves of garlic, minced
2 tbsp olive oil
2 tsp smoked paprika (regular tastes a little different but works too)
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, cut in wedges (reserve a few slice for serving)
Parsley flakes, to taste

Preheat oven to 450 degrees.
Lightly coat a 13X9 baking pan with olive oil
Add veggies, chicken, olive oil, garlic, and spices (except parsley), tossing well.
Squeeze juice from lemon wedges over top and scatter wedges across casserole.
Bake for 30 minuets or until chicken is cooked through and veggies are tender.
Top with parsley flakes and additional lemon.

Finish it off with a trader joe's ginger molasses cake with whipped cream
and I'd say you've got yourself a meal.

Happy Cookin!  Oh Happy Life!

No comments:

Post a Comment