Baked Chicken and Veggies
4 boneless, skinless chicken breasts
1 bottle Italian dressing
Salt, pepper and Tajín Classic Seasoning or chili flakes to taste
1 box of plain Ancient Harvest quinoa (or any brand you prefer)
Butter or coconut oil to taste
½ cup broccoli
½ cup cauliflower
½ cup carrots
Salt and pepper to taste
Preheat oven to 350°. Place chicken breasts in oven dish. Add salt, pepper, Tajín Classic Seasoning, and cover in Italian dressing. Cover dish with foil and bake for 30 minutes. Uncover dish and bake another 30 minutes.
Follow instructions on the box. Option: Top with a small pat of butter or scoop of coconut oil. (Note: The quinoa will gain flavor when mixed with the chicken and vegetables at the end, so butter isn’t necessary.)
Combine vegetables in steamer pan with water and add a pinch of salt. Cover on high and steam for 5-6 minutes.
Combine all ingredients when done. Keep left-overs refrigerated. Serves 3-4.