Ingredients
1large chicken breast,boneless, skinless
1½cupsbroccoli floret
1½cupscauliflower florets
oil,for drizzling
salt and black pepper,to taste
3tbsppesto
1tspdried oregano
1salmon fillet
1yellow squash,diced
1red bell pepper,diced
2tbsplemon juice,fresh
½tspgarlic powder
Preparation
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece. Drizzle the chicken and veggies with oil, and season with salt and pepper.
Spoon the pesto on top of the chicken, then spread it into a thick and even layer. Season the vegetables with the oregano, then toss them on the sheet to evenly coat.
Bake for 8 minutes, leaving room in the oven for the second baking sheet.
On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece. Drizzle the salmon and veggies with oil, and season with salt and pepper.
Squeeze the fresh lemon juice over the salmon fillet. Season the vegetables with garlic powder, then toss them on the sheet to evenly coat.
Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
Slice the chicken and salmon and place an assortment of chicken, salmon, and vegetables in food storage containers.
Remove the lid from the container and microwave until desired temperature is reached. Serve, and enjoy!
