Dinner done easy: Rotisserie chicken and roasted veggies

tri-color-bell-peppers

I was very excited to see hormone and antibiotic free rotisserie chicken at the store yesterday. I really try to go as clean as possible when it comes to animal proteins. I’ve got plenty of hormones kicking on my own, thanks!

Anyway, we’d had a busy day, and I just wasn’t in my normal cooking-mode. Easy was the name of the game, and it doesn’t get easier than chicken that’s already been cooked for you.

As a side, I roasted vegetables while I showered. Don’t pretend you’re not impressed at my multi-tasking.

The point is, you can keep dinner healthy and have it ready in the same amount of time it would take to make a processed, boxed option.

Rotisserie chicken and roasted veggies

  • 1 rotisserie chicken
  • 1 squash/zucchini
  • 3 peppers, preferable mixed colors
  • Olive oil spray
  • s&p

Heat oven to 400F. Slice veggies, spread out on pan, spray with olive oil, sprinkle with salt and pepper. Roast for 20 minutes. If your chicken needs reheating, you can put it in the oven halfway through cooking the veggies.

That’s really it. Just cut up your chicken and serve it next to the veggies.