15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Prep time: 5 mins  Cook time: 15 mins  Total time: 20 mins

Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
* can use other vegetables as well--cauliflower, yellow squash, etc.


Directions:
Preheat oven to 500 degree F.

Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Harvest Brownies

Ingredients

Brownies:
1 can (16oz) pumpkin
4 eggs
3/4 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 tbsp pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Frosting:
3 Tablespoons butter, softened
4 oz cream cheese
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
2-3 cups powdered sugar

Directions:
In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well mixed.  Combine dry ingredients; stir into pumpkin mixture and mix well.  Pour into a greased 15"x10"x1" baking pan (cookie sheet with a side).  Bake at 350 for 20-25 minutes or until brownies test done with a wooden pick.  Cool.  In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth.  Add powdered sugar; mix well.  Frost brownies.  Store in the refridgerator.