All about timing...

Here is a super easy dinner I made myself tonight!
(it will make a nice meal plus a plate of leftovers)

This is all about the timing, but if you plan ahead
to put the sweet potatoes in, youre golden!

If you put the chicken in after the sweet potatoes are done
and then prep the tomatoes, put the tomatoes in at 16 min until the
chicken is done and everything will be timed perfect!
(the sweet potatoes will stay warm in the foil :))

part 1
hobo sweet potatoes

1 or 2 medium to large sweet potatoes
1 shallot
olive oil

how to:
slice both ends off the sweet potatoes and peel the skin off
slice halfway down, but not all the way through to allow for quick cook time
dice shallot, stuff in between cut marks in potato
drizzle with olive oil, salt and pepper
fold up and bake in oven 450 for 1 1/2 to 2 hours until soft

part 2
marinated dijon garlic chicken

2 free run organic chicken breasts
2 tbsp stone ground mustard
1 tbsp tamari sauce (aka soy sauce)
juice of half a lime
2 garlic cloves, pressed

how to:
mix mustard, tamari, lime juice, garlic together in a tupperware
season both sides of breasts with salt and pepper
submerge chicken into marinade and place in refrigerator for 2 hours
preheat oven to 450
1 tsp olive oil in bottom of small baking dish
place chicken in dish, bake for 20-30 min
until no longer pink inside and juices run clear

part 3
pesto baked tomatoes

2 large ripe tomatoes
store bought or homemade pesto
garlic powder
parmesan cheese
gluten free bread crumbs

how to:
slice tomatoes in half, remove stems
salt, pepper and garlic powder the flesh
add 1 tsp pesto on top
a little parmesan and some breadcrumbs

bake at 350 for 15 minutes
then broil for 2-3 minutes
until golden on top


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