Roasted chicken with squash and peppers
Yes, you can put dinner on the table in five minutes if you plan ahead. You can make this meal easy by buying a rotisserie chicken and roasting a big batch of vegetables to enjoy throughout the week. Serve at room temperature or reheat. We love the combination of roasted chicken, whole-grain mustard, baby bell peppers, and acorn squash that’s been flavored with fresh herbs and lemon juice. This recipe is designed for one, but you can easily scale it up if you’re serving friends or family, especially if you have the roasted veggies on hand already. Try with cooked onions or butternut squash if you want to mix things up a bit.
Cooked skinless boneless chicken breast(s)
1 Tbsp, grainy variety
Sweet mini baby bell pepper(s)
10 item(s), roasted with cooking spray, salt, herbs and fresh lemon juice