Have you ever gone to the grocery store, picked out a ton of fresh fruits, veggies, and meats, promised yourself you’re going to cook them, brought them home, put them away, and never looked at them again? Blehh… Crap. Guilty. I need to get my sheeit together. Why am I so easily distracted?
Ever since Netflix decided to add Friends to their live stream, I haven’t been able to get anything done; although at least I’m managing to stay on top of my homework despite my rotting groceries. It’s such an amusing TV show. I never had the opportunity to watch it when I was younger, but recently I discovered that I may be addicted.
Unfortunately, my dear friend Netflix hasn’t been the only thing ruining my productivity. I’ve been on bed rest for days– I keep having to cancel plans because my neck is being a lil’ baybuhh and requiring all kinds of extra support. I woke up the other day with a yucky kink in my neck and it has become increasingly excruciating over the past three days. Rawr. In an effort to feed myself last night, I tossed these ingredients together for a delightfully simple meal that took less than five minutes to put together. Then went straight back to my bed so I could nurse my poor neck back to health.
This chicken dish is very healthy and turned out so yummy. It was super moist (which sometimes can be difficult with baked chicken) and I was able to reheat and enjoy some in my lunch today at work! Oh– AND my neck is finally showing signs of improvement. Double win.
Roasted Lemon & Herb Chicken with Veggies
makes two servings, takes five minutes to put together and an hour to bake
2 chicken breasts
2 red potatoes, cut into wedges
1 onion, sliced
2 cups broccoli florets
1/2 lemon (for squeezing)
1/4 cup olive oil
1 tsp. Italian seasoning herb medley
salt & pepper
Preheat the oven to 400 degrees. Place the chicken and vegetables in the bottom of a glass, oven-safe baking dish. Add the seasoning, salt, pepper, and olive oil. Squeeze the lemon over the dish. Move/flip all the ingredients around so that they are all lightly coated in olive oil and the seasoning. Cover the dish with a piece of foil and place in the oven for 50 minutes to an hour. Serve with steamed rice and enjoy! 🙂