A delicious meal under 30 minutes? Sauteed chicken and veggies kids…a staple for those of us in the G-Free Realm.
Chicken: Heat one clove of sliced garlic in olive oil in a stainless steel pan.
Add chicken breasts.
Season with sea salt, fresh ground pepper, and love.
Acorn Squash
Cut an acorn squash into quarters.
Place on foil in a glass baking dish.
Put a tsp of GF butter, salt, pepper, cinnamon, and Organic Maple Syrup (trust me…this stuff makes ALL the difference) in the cavity of the squash.
Bake at 425 degrees for about 30-40 minutes. It is DIVINE.
Veggies
Quarter a yellow onion.
Cut a sweet potato and a russet potato into large chunks.
Combine with olive oil, salt, pepper, and bake at 425 degrees for 30 minutes…along side the squash.
Chicken: Heat one clove of sliced garlic in olive oil in a stainless steel pan.
Add chicken breasts.
Season with sea salt, fresh ground pepper, and love.
Acorn Squash
Cut an acorn squash into quarters.
Place on foil in a glass baking dish.
Put a tsp of GF butter, salt, pepper, cinnamon, and Organic Maple Syrup (trust me…this stuff makes ALL the difference) in the cavity of the squash.
Bake at 425 degrees for about 30-40 minutes. It is DIVINE.
Veggies
Quarter a yellow onion.
Cut a sweet potato and a russet potato into large chunks.
Combine with olive oil, salt, pepper, and bake at 425 degrees for 30 minutes…along side the squash.
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