One-Pan Garlic Chicken and Roasted Vegetables

Looking for a healthy, colorful lunch or dinner? Look no further than this one-pan garlic chicken and roasted vegetable dish! A rainbow of veggies are chopped and roasted in a blend of seasonings along with fresh chicken breast. Ready in just 40 minutes!

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I'm sad, guys.

I'm sad, and I'm frustrated, and I'm afraid. Now, for someone who lives in DC, I try to stay out of politics as much as possible - but on Tuesday night, as I clinked beers with friends and giddily counted down the minutes until America elected its first female president, things took a turn for the worse.

I woke up on Wednesday to find God was crying for us all. I sat in the rain with my boo thang Josh for 30 full minutes as we tried to comprehend what had happened, and where we would go from here. We then crawled back into bed, where I stayed for the rest of the day.

The only way to go is forward. Forward with love in our hearts and in our actions, with positivity and inclusiveness and a refusal to accept the beliefs of the misogynist citrus fruit who is our president-elect.

Push out the hate. Push out the dreary, gray mood, and embrace happiness. A meal this colorful, delicious, healthy, and EASY is a great step on that road to happiness.

Love trumps hate.

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One-Pan Garlic Chicken and Roasted Vegetables

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To make this dish, you will need:
- 24 oz boneless, skinless chicken breasts
- 1 sweet potato
- 1 red onion
- 1 head broccoli (or 1 bag broccoli florets)
- 1 red pepper
- 4 cloves garlic
- Salt, Pepper, and other spices to taste
- Olive oil

First, preheat your oven to 400F and line a large, rimmed baking sheet with aluminum foil. Use cooking spray to prep the foil, and set aside.

Chop your sweet potato into 1-inch chunks and add to your baking sheet. Toss with a drizzle of olive oil and some spices. Add 1 minced clove of garlic, and place in the oven for 20 minutes while you prep your other ingredients.

Either chop your broccoli or dump your broccoli florets into a bowl. De-seed and chop your red pepper, and add to bowl.

Chop your onion into fairly large pieces and add to bowl. Now, you can either mince, press, or grate your garlic - I opted to use a microplane to grate the remaining 3 cloves of garlic directly into the bowl. You won't want to kiss anyone after this meal!

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Finally, you'll chop your chicken into small pieces (you are welcome for the lack of raw chicken pictures here!). Remove the baking sheet from the oven, shake up the sweet potato pieces, and arrange the chicken and remaining veggies evenly on the pan. Dress with olive oil, salt, pepper, and seasonings, then slide the pan back into the oven for 25 minutes, flipping the chicken and veggies halfway.

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Remove from the oven and let cool a bit, then enjoy and pack your leftovers into the fridge for later! This was my lunch for a solid week, and was especially good when drizzled with either barbecue or soy sauce - not both at the same time (unless you're weird like that). It'll make you feel super healthy and all that jazz before you ruin your body with copious amounts of alcohol!!

Or maybe that's just me?

Wait - with this election? - there's no way that's just me. #VoteVino2016

XOXO,
Jesse