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Roast Chicken and Veggies
Both nutritious and yummy
As some may be aware, I am fighting cancer. Part of what I am doing to help fight off this disease is taking control of my diet. There are certain ingredients that are just not healthy. Unfortunately, if you eat restaurant meals, even if you forgo fast food for healthier options, you are likely to eat food that is not the healthiest.
Since I have to control the ingredients I consume, for the most part I cook my own food.
I used to cheat about once or twice a week, but then my liver cancer grew and I decided I couldn’t do that anymore.
This means I work harder to feed myself because now I’m spending a lot more time in my kitchen. But it’s actually sort fun. On days when I really am too tired to cook, I have leftovers in the freezer that I can thaw out as needed.
Today I made myself roast chicken and veggies as well as a side salad.
Everything was organic, pasture-raised, or grown in my own garden.
For the chicken and veggies, I pre-heated the oven to 400 degrees F. I chopped up red onion, yellow peppers, a carrot, garlic, and cherry tomatoes. I cut my chicken into bite sized pieces and added to the mix. Drizzled it all with lemon juice and EVOO. Sprinkled with sea salt, paprika, and dried Italian herbs.
