Not doing half the work is sometimes the easiest way to get a meal ready to eat in thirty minutes. This is exactly why I love the meal we are posting today! Whole Foods offers daily discounts on different items depending on the day of the week. In the South Bend area they offer their rotisserie chicken for $2 off on Tuesdays, making them $7. Their chicken is hormone free and grain fed which makes buying it at this price even better! Stopping after work to pick one up probably takes ⅓ off your meal prep time and the best part is your chicken is already cooked for you. Not too bad!
The second part to this dinner is utilizing whatever in season vegetables are at the store. I’ve used anything from bell peppers, onions and carrots to butternut squash, asparagus, and zucchini. I’ve never roasted a veggie I didn’t like. Nathan and I do a lot of our grocery shopping at Aldi’s and I would highly recommend it if there is one in your area. They offer fresh veggies at a really good price! The only other item I add to this dish is quinoa or a sweet potato, really any type of healthy carb will do!
Cut up all your veggies (mix a couple different ones together) and place them on an oven safe dish. Drizzle olive oil, salt and pepper (and any other seasonings you like) over the veggies and toss.
Cook veggies at 375 degrees for 15-20 minutes.
Cook quinoa according to package directions. One helpful tip is using chicken or vegetable stock to cook your quinoa instead of water. It really does give it a little more flavor.
Once everything is cooked and the chicken is shredded, place together on a plate for a yummy and healthy dinner.
Best part is your leftover chicken can be used for lunch or dinner the next day!