This is a great recipe to cook for a few nights in advance. The chicken also reheated really well and would be great cold over a salad for lunch!
Lemon Pepper Chicken
-8 boneless skinless chicken breasts
-salt/pepper to taste
-3 T dijon mustard
-3 T water
-1 T minced garlic
-Mix mustard, garlic, water, salt, pepper, and lemon juice together.
-Clean all chicken breasts and grease a baking sheet.
-Pour marinade over chicken and throw the lemon into the mix.
-Bake for ~30 minutes or until cooked through
Balsamic Roasted Veggies
-1 large bag brussel sprouts
-1 large bunch asparagus
-1 pint cherry tomatoes
-1 yellow onion diced
-1 T garlic, minced
-2 T balsamic vinegar
-2 T rosemary (dried)
-2 T oregano (dried)
-1 T EVOO
-Preheat oven to 350F.
-chop (roughly) all veggies and pour all other ingredients into a large bowl. Toss the veggies to coat well.
-coat a ceramic baking dish before pouring veggie mix in.
-Bake for ~45 minutes (or until browned)