Delicious And Healthy Recipes

(Manuel Villacorta)

Quick Roasted Oregano Chicken Breast Servings: 6 This recipe is unique in that the high temperature and short cooking time will result in a flavorful chicken breast that is both moist on the inside and crisp on the outside. Ingredients: 6 skinless chicken breasts Juice of 1 lemon (1/4 cup) 2 Tablespoons olive oil ¼ cup oregano Salt, black pepper and garlic powder to taste Equipment: Large roasting pan Spatula Directions: 1. Preheat oven to 450F. 2. Place chicken breasts in a roasting pan. Pour lemon juice and olive oil over breasts and toss to coat. 3. Sprinkle chicken breasts with oregano and spices to taste and toss to coat. 4. Bake chicken for 22 minutes until crisp and golden on the outside and moist on the inside. 5. Remove from heat and let cool for 5-10 minutes before slicing. (Manuel Villacorta)

Roasted Vegetables Servings: 12 This is similar to a traditional ratatouille, and it is incredibly versatile. Roasted vegetables can be served as side, added to pasta sauces and made into soups, like the quick and easy “Roasted Vegetable Soup” recipe listed below. Ingredients: 1 large red onion 2 red bell peppers 4 medium zucchini 1 eggplant 1 large cauliflower, florets only salt, black pepper and garlic powder to taste olive oil Equipment: Large roasting pan Spatula Directions: 1. Preheat oven to 400F. 2. Coat a large roasting pan with olive oil. 3. Cut vegetables into large pieces and place in roasting pan. 4. Drizzle with olive oil and salt, black pepper and garlic powder to taste. 5. Roast vegetables for 20 minutes. Remove from the oven, stir and bake for another 5-10 minutes until desired color and tenderness. (Manuel Villacorta)

Roasted Sweet Potatoes with Coconut Oil Servings: 6 Roasted sweet potatoes make a great accompaniment to any dish. They are an excellent side dish when served hot out of the oven but also add a nice sweet bite when added to soups and salads Ingredients: 6 medium sweet potatoes 1/8 cup coconut oil Salt to taste Equipment: Large roasting pan Spatula Directions: 1. Preheat oven to 400F. 2. Slice sweet potatoes into 1-inch thick rounds. Arrange in a single layer in roasting pan. 3. Melt coconut oil and pour over sweet potatoes. Sprinkle with salt to taste and toss to coat. 4. Bake for 20-30 minutes until tender. Cool before serving. (Manuel Villacorta)