Sometimes I just want some spiced spuds baked golden-brown from the oven (think Lipton onion potato mix, but with 75% less oil). Every once in awhile, I throw in some broccoli. Today I had both chicken and onion on hand, so in it went. Very good, little cleanup, and of course quick. To feed 2 people, this needs to be served with a side dish (bread? rice? steamed veggies?).
Preheat oven to 475 F
-large cookie sheet with sides -or- a 9x12 inch glass pan
-Al foil to line pan for easy easy cleanup
Quick and simple
2-3 medium red potatoes
1/2 of a large onion (white, yellow, red.. they'll all work)
1 large head of broccoli
2-3 chicken tenders -OR- 1 large chicken breast
2-3 Tbsp. olive oil
1 tsp. garlic powder
salt and pepper
1. Clean the veggies. Cut potatoes into small-ish 1/2 inch cubes. Cubes over an inch thick might not bake all the way through. Slice the onion into large, 1/2 inch thick rounds, then slice each circle in quarters (you want large wedges). Cut up the broccoli into bite-sized pieces.
2. Cover your pan/cookie sheet with a large piece of Aluminum foil. Arrange the veggies on the sheet, one layer thick.
3. Tear chicken into bite sized pieces (not too large, but not too small, either). Place the chicken among the veggies on the Al-covered pan.
4. Carefully drizzle olive oil evenly over the chicken and veggies-- it's easy to pour to much in one spot. Sprinkle liberally with garlic powder, salt and pepper.
5. Gently toss the veggies and chicken pieces around on the pan. Make sure the veggie/chicken pieces are semi-coated in oil, or else they won't brown nicely.
6. Slip into a 475 F pre-heated oven. Cook uncovered for 35 to 40 minutes, checking that the edge pieces aren't getting too singed. Eat right out of the oven (it cools fast) with GF bread slices or a side dish.