Zesty Lemon & Herb Chicken with Roasted Vegetables

• 1.5 lbs boneless, skinless chicken breasts or thighs (I prefer thighs for extra juiciness)
• 1 large red onion, cut into wedges
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 bell peppers (any color!), seeded and cut into chunks
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 large lemon
• 2 tablespoons fresh mixed herbs (I love rosemary, thyme, and oregano), finely chopped
• 1 teaspoon dried Italian herbs
• Salt and freshly ground black pepper to taste
• Optional: red pepper flakes for a bit of heat

1. Prep the Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the red onion, carrots, bell peppers, zucchini, and yellow squash with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them out in a single layer on a large baking sheet. You can lightly oil it if you want too.
2. Flavor the Chicken: In a separate bowl, add the remaining 2 tablespoons of olive oil, the minced garlic, lemon juice, fresh mixed herbs, dried Italian herbs, salt, pepper, and red pepper flakes (if using). Mix well then add the chicken and make sure to coat them evenly. Let the chicken marinate for at least 10 minutes – or while your veggies are roasting. That helps lock in the flavor.
3. Roast It All: Carefully place the marinated chicken pieces on the baking sheet with the vegetables. You don't want to overcrowd it, so use 2 pans if needed. Sometimes, I even nestle the chicken right in amongst the veggies. It's all lovely.
4. Bake to Perfection: Roast everything in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C) to ensure its cooked through. If you are using a meat thermometer, I highly recommend it.
5. Serve It Up: Remove the baking sheet from the oven and let it rest for a few minutes before serving. The aroma at this point is mouthwatering. Serve the zesty chicken and roasted vegetables warm. You will have an absolutely gorgeous meal.

Pro Tip: If you're using chicken thighs, you might need to add a few extra minutes to the cooking time. Always check that chicken is firm in texture and no longer pink too.

Quick & Easy Gluten-Free Pasta with Pesto & Burst Cherry Tomatoes

• 1 lb gluten-free pasta of your choice (I love using penne or rotini)
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup homemade or store-bought pesto (ensure it is gluten-free)
• Salt and freshly ground black pepper
• Fresh basil leaves, chopped (for garnish)
• Optional: grated Parmesan cheese (ensure it is gluten-free) or nutritional yeast (for dairy free)

1. Cook the Pasta: Cook the gluten-free pasta according to package directions until al dente (cooked through but still slightly firm – about 10-12 mins). Gluten-free pasta can be a little temperamental so don't overcook it.
2. Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds - until fragrant. Be careful not to burn it.
3. Burst the Tomatoes: Add the halved cherry tomatoes to the skillet, season with salt and pepper, and cook for about 5-7 minutes. You want them to soften and start to release their juices. Don't be shy about pressing down on them a little to make them burst.
4. Combine: Drain the pasta (never rinse it) and add it directly to the skillet with the tomatoes and garlic.
5. Pesto Power: Stir in the pesto and toss the pasta until everything is evenly coated. Taste and adjust seasoning if needed. You can always add a little more olive oil to loosen it up if you want.
6. Serve & Garnish: Serve immediately, garnished with fresh basil and grated Parmesan cheese or nutritional yeast which is a wonderful dairy-free substitute. Enjoy this beautiful simple meal because that's all it takes.

Zesty Lemon & Herb Chicken with Roasted Vegetables

• 1.5 lbs boneless, skinless chicken (breasts or thighs)
• 1 large red onion, 2 carrots
• 2 bell peppers, 1 zucchini, 1 yellow squash, all cut into pieces
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tbsp fresh mixed herbs
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• Optional: red pepper flakes

1. Preheat oven to 400°F (200°C). Toss veggies with half of the oil, salt, and pepper then spread on a baking sheet.
2. Mix the rest of the oil, garlic, lemon juice, and herbs. Marinate the chicken.
3. Place chicken on the baking tray with the veggies.
4. Roast for 25-30 minutes, until chicken is thoroughly cooked and veggies are tender.
5. Let it sit then serve warm.

Quick & Easy Gluten-Free Pasta with Pesto & Burst Cherry Tomatoes

• 1 lb gluten-free pasta
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup gluten-free pesto
• Salt and pepper
• Fresh basil, for garnish
• Optional: Parmesan or nutritional yeast

1. Cook pasta as directed.
2. Sauté garlic in olive oil.
3. Add tomatoes ,salt and pepper, and cook until they burst.
4. Add pasta to the skillet.
5. Stir in pesto.
6. Taste, season and garnish. Serve immediately.