Lemony Herb Baked Chicken & Veggies

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (You could use breasts, but I find thighs stay juicer)
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), sliced
• 2 cups broccoli florets
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 lemons, one juiced, one sliced
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste

(Ingredient Alternatives: Feel free to swap out any of the veggies for your favorites! Carrots, Brussels sprouts, or even sweet potatoes would be fantastic.)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken, red onion, bell peppers, broccoli, and zucchini with olive oil.

   (Tip: Make sure all the veggies and chicken are evenly coated. This helps them roast well and avoids dry spots.)

3. Add the minced garlic, lemon juice, oregano, thyme, salt, and pepper to the bowl. Mix everything together, ensuring the chicken and vegetables are well coated with the spices and lemon juice.
4. Spread the chicken and vegetables in a single layer on a large baking sheet. Lay the lemon slices between the chicken and veggies for an extra burst of flavor as they bake.

   (Helpful Hint: If you don't like cleaning baking sheets, line it with parchment paper before adding the ingredients for an easier clean up.)

5. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

   (Extra Tip: I like my veggies a little crispy, so I may sometimes broil them for a minute or two at the end. Keep a close watch so they don't burn!)

6. Serve hot and enjoy that incredible aroma!

Creamy Tomato & Spinach Pasta (Gluten-Free)

Ingredients:

• 1 lb gluten-free pasta (any shape will do – I particularly love using elbows or penne)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream (or use full-fat coconut milk for a dairy-free option)
• 1 cup fresh spinach, packed
• 1/2 cup grated Parmesan cheese (or nutritional yeast, to keep it vegan)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

(Ingredient Alternatives: Feel free to add any other veggies you love, such as mushrooms or artichoke hearts. I also enjoy a splash of vodka for a richer sauce, if you're feeling fancy!)

Instructions:

1. Cook the gluten-free pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.

   (Tip: Keeping that starchy water is like a secret weapon for creamy sauces. Don't skip it!)

2. While the pasta is cooking, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Be careful not to let the garlic burn.
3. Add the crushed tomatoes, salt, pepper, and red pepper flakes (if using) to the skillet and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally to allow the sauce to thicken.
4. Reduce the heat to low, then gently stir in the heavy cream (or coconut milk) and the fresh spinach. Cook until the spinach is wilted (about 2-3 minutes).
5. Add the cooked pasta and the reserved pasta water (start with half of the water and add more if the sauce is too thick). Toss to coat everything evenly with the sauce.
6. Stir in the grated Parmesan cheese (or nutritional yeast) and cook for another minute, allowing the cheese to melt and combine with the sauce.

   (Pro-Tip: If the sauce is too thick, add more reserved pasta water a tablespoon at a time.)

7. Serve hot and behold the carb-y goodness!

Lemony Herb Baked Chicken & Veggies

Prep time: 15 minutes

Cook time: 30-35 minutes

Servings: 4

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 large red onion, cut into wedges
• 2 bell peppers, sliced
• 2 cups broccoli florets
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 lemons, one juiced, one sliced
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chicken and veggies with olive oil in a bowl.
3. Add garlic, lemon juice, oregano, thyme, salt, and pepper to the bowl. Mix well.
4. Spread on a baking sheet, include lemon slices.
5. Bake for 30-35 minutes, until chicken is cooked.

Creamy Tomato & Spinach Pasta (Gluten-Free)

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

• 1 lb gluten-free pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream (or coconut milk)
• 1 cup fresh spinach
• 1/2 cup grated Parmesan (or nutritional yeast)
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook pasta al dente, reserve 1/2 cup of pasta water.
2. Sauté garlic in olive oil in a skillet.
3. Add tomatoes, salt, pepper, simmer for 10 mins.
4. Stir in cream, spinach, cook until spinach wilts.
5. Add pasta and some of the pasta water to the sauce.
6. Stir in the cheese and serve.