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What you'll be getting: 
Baked Chicken and Veggies

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Per Serving: 
5 oz chicken breast (tossed with salt and pepper) 
230 g veggies (butternut squash, carrots, broccoli, cauliflower, tossed in salt, pepper, nutritional yeast and oil) 
2 T herbal seasoning sauce (parsley, sage, thyme, lemon juice, oil, salt, pepper and nutritional yeast) 

Equipment needed: 1-2 sheet pans 
 

Preheat your oven to 425. Place the veggies and chicken on a sheet pan. For 3-4 servings, you will want to use 2 sheet pans so the veggies don't get overcrowded. Once the oven reaches 425, place the sheet pan in the oven. Set a timer for 18 minutes. For 1 serving, your veggies and chicken might be finished within 12 minutes. 

When the timer goes off, pull the sheet pan from the oven. Plate up the meal and drizzle the sauce over top. From start to finish this dinner takes less than 20 minutes. Enjoy! 

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