Lemon Caper Chicken with Roasted Veggies

Last week I came up with this wild idea to be hardcore 

(ok, maybe only in my own head)

and eat clean. Like raw foods, no refined sugars, kind of clean.

Simultaneously, I decided to head off to the grocery store with no list.

So I got some food and cooked with what I had available.

Such a fun week! 

And I was much more creative in the kitchen than I've been in a while! 

I had Brussels Sprouts (remember I just tried them!) and couldn't wait to try my hand at roasting.

Not a mistake! 

Then I grabbed some cherry tomatoes and added them to the mix.

(I've heard rave reviews about roasted tomatoes)

Sprinkle with olive oil, salt, and pepper...

And yum!

Roasted Brussels Sprouts and Tomatoes

 Ingredients

1 carton grape tomatoes, halved

1 pound Brussels sprouts, halved

Olive oil

Salt

Pepper

Directions

1. Preheat oven to 400F.

2. Half tomatoes and Brussels sprouts.

3. Toss prepped Brussels sprouts in a bowl and drizzle with olive oil, 

then sprinkle with salt and pepper.

(to your taste)

4. Spread Brussels sprouts on a baking sheet and pop into the oven.

5. While the Brussels sprouts roast, add tomatoes to bowl, drizzle with olive oil,

sprinkle with salt and pepper.

6. After 20 minutes of Brussels sprouts, add tomatoes to baking sheet.

7. Let 10 minutes pass and then remove baking sheet from oven.

8. Let veggies cool (if you can) then enjoy! 

While the sprouts would hold me over for days, 

I have this sweet mister that I share dinner with... 

So I knew I had to add something else to fill his tummy. 

Enter whole wheat pasta, chicken breast, capers and lemon!

Lemon Caper Chicken

Ingredients

1 pound boneless, skinless chicken breast

2 meyer lemons

(and it's juice)

Lemon pepper

Capers

Directions

1. Drizzle pan with olive oil and heat over medium.

2. When oil is hot, drop chicken tenders in pan and sprinkle with salt and lemon pepper.

3. Boil pasta according to directions on box.

4. When pasta is done, drain.

5. Return pasta to pot and drizzle with olive oil. 

6. Squeeze juice of one lemon over pasta.

7. Slice other lemon very thin and add to pasta.

8. Chop chicken into bite-size pieces then add to pasta. 

9. Stir to coat pasta and chicken. 

10. Add lemon pepper and capers to taste.

11. Enjoy!