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

ingredients:

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

ingredients

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

ingredients

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

Enjoy!