>Oven Roasted Chicken and Veggies


Sometimes simple is just best. Last night for dinner I cut broccoli florets, carrots, and a small potato in large bite-sized pieces, tossed with a light spray of Canola cooking spray, sprinkled with salt and pepper, and roasted them uncovered in a 350 degree oven until tender. In a separate dish along side of the veggies, I cut a HUGE b/s chicken breast into chunks, gave them the same cooking spray and salt and pepper treatment, and baked covered until just cooked through. Then I added half a can of cream of chicken soup to the chicken pan, covered again, and cooked 5 more minutes. I tossed the veggies with the chicken and soup and plated it up.
Juicy chicken, tender veggies, light sauce – simple and delicious.

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