Food.

Chicken Meatball and Veggies 

 1 2lb Pack of Chicken Meatballs (or meat of choice) sometimes I use sausage

1 Yellow Onion sliced (Depending on how I feel that day I'll slice larger slices)

1 Zucchini sliced

1 Large Bell Pepper sliced

1 cup of Tomatoes (I double because these shrink and I love Tomatoes) 

2-3 Tablespoons of olive oil or Coconut Oil

1 Tablespoon of onion flakes

1 Tablespoon dried Parsley

1 Tablespoon of dried Paprika

1 Tablespoon of Oregano

1 Teaspoon of salt (or to taste)

1/2 Teaspoon papper (or to taste)

If you love cheese like I do I top with shredded Parmesan 

1. Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, which means yes no mess then add the chicken, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
2. Evenly sprinkle with the onion flakes, paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. 
3. Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss every 15 through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
4. Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Tips: Be careful when tossing I seem to always end up slicing right through the aluminum foil.
         This recipe is so versatile in one photo I show I had some asparagus and decided to add it.
         Feel free to play around with the veggies to your liking.
         I also love season and tend to do more a tablespoon depending on how I'm feeling that day.

I hope you enjoy one of our favorites in this household!

😍

Love,

Mylisa:)