Meal Time :: Veggie Chicken with Roasted Parmesan Potatoes

Veggie Chicken with Roasted Parmesan Potatoes
2 large servings | Prep Time: 8 minutes | Baking Time: 35 minutes

What you'll need:

For the Potatoes:
4 medium red potatoes
2-3 Tbsp Olive Oil or Sunflower oil
1/4 C parmesan cheese
finely shredded colby jack cheese
freshly ground sea salt and black pepper
garlic powder (garlic salt could work too)
onion powder
parsley
paprika* (optional)
thyme* (optional)
(serve with french style green beans)


For the Chicken:
2 large chicken breasts
1 Tbsp butter
3 medium mushrooms chopped
1/2 red bell pepper diced
4 Tbsp. shredded cheese (or you can use 2 slices of sliced cheese)
Montreal Chicken seasoning - add to personal preference


What you'll do: 

For the Potatoes:
Preheat oven to 425 degrees. In a bowl or large freezer ziploc bag mix together ingredients until coated. Place on a cookie sheet and roast for 25-35 minutes until golden brown.

For the Chicken:
While the potatoes are roasting melt butter in a large frying pan over low-med heat and add chopped mushrooms sauté for about 5 minutes and add red bell peppers. Grill chicken on your george foreman. While the chicken is grilling, sauté the mushrooms and peppers until tender, about 8-10 minutes. Remove chicken from grill and smother with vegetables and top with cheese.

ENJOY!!