Don't forget to subscribe and leave a review! Sheet Pan Chicken with Veggies and Feta Serves: 4 Ingredients: 2 bags of broccoli florets, broken into bite-sized pieces 1 can artichoke hearts, drained and chopped 2-3 handfuls of fresh spinach 1 pint cherry tomatoes, halved 1/2 cup olive oil, divided (or use olive oil from a jar of olives and feta) 1/2 cup olives with feta in olive oil (optional) 1 container spinach artichoke dip or herb goat cheese 4 boneless chicken breasts Salt and pepper to taste Italian seasoning to taste Fresh herbs for garnish (optional) Grated Parmesan and mozzarella cheese (for topping) Optional: 1/4 cup chicken stock or heavy cream Instructions: Prep the Vegetables: Preheat the oven to 400°F (200°C). Spread the broccoli on a sheet pan, breaking up any large pieces. Add the chopped artichoke hearts and spinach. Season with salt and Italian seasoning. Add Tomatoes and Oil: Add the halved cherry tomatoes. Drizzle with some olive oil (or use olive oil from a jar of olives and feta). Season with salt, pepper, and more Italian seasoning. Prepare the Chicken: In a separate bowl, toss the chicken breasts with olive oil, olives, feta, and season with black pepper and Italian seasoning. Place the chicken on top of the vegetables on the sheet pan. Bake: Bake in the preheated oven for 20 minutes. After 20 minutes, flip the chicken over and continue baking until the chicken reaches an internal temperature of 165°F (75°C). Toss and Top: Remove the chicken and vegetables from the oven. If the veggies seem dry, add 1/4 cup chicken stock or heavy cream. Toss everything together in a large bowl, then transfer back to the sheet pan. Add Cheese: Top with grated Parmesan and mozzarella cheese. Return to the oven until the cheese is melted and bubbly. Serve: Garnish with fresh herbs if desired. Serve hot, with the chicken on top of the vegetable mix.

Sheet Pan Lamb Chops with Zucchini, Peppers, and Potatoes Serves: 4 Ingredients: 1 lb lamb chops (or substitute with steak bites or tofu) 2 medium zucchinis, sliced 1 cup bell peppers, sliced 1 onion, sliced 1 lb baby potatoes, halved 1/2 tsp baking soda 2 tbsp za'atar seasoning (or to taste) 1/4 cup olive oil, divided Salt and pepper to taste Instructions: Prep the Potatoes: Preheat the oven to 400°F (200°C). Soak the halved potatoes in cold water, adding 1/2 tsp of baking soda to help them crisp up. Drain and rinse the potatoes, then boil them until just tender. Roast the Vegetables: Spread the sliced zucchini, bell peppers, and onion on a sheet pan. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25 minutes. Season the Lamb Chops: While the veggies are roasting, season the lamb chops with za'atar, salt, and pepper. Drizzle with a bit of olive oil. Let the lamb chops rest at room temperature while the veggies cook. Air-Fry the Potatoes: Drain the boiled potatoes and toss them in olive oil and salt. Air-fry at 350°F (175°C) until crispy, about 20 minutes. Broil the Lamb Chops: Once the veggies are done, push them to the sides of the sheet pan. Place the lamb chops in the center. Broil for about 3 minutes on each side, or until the desired doneness is reached. These recipes are quick, full of flavor, and perfect for a healthy dinner. Enjoy your meals and remember to keep hydrating, moving, and fueling your body well! Do you have an idea for a new episode ? Please send emails to me ChrisNoelHealthCoach@gmail.com Purchase one my cookbooks : https://fitnesschefchristine.etsy.com/listing/1462150067 Join my free groups Macros and Movement FREE group https://www.facebook.com/groups/menopausemacrosandmovement/ Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/676076752958384/ https://fitnesschefchristine.etsy.com/listing/1470050425 Follow me 👇🏽 https://linktr.ee/Chrisnoelhealthcoach Blessings , Chris