Mushroom & chicken Pan Roast

Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients

Serves 2

4 boneless skinless chicken thighs cut into ½ inch pieces

1 large shallot or small onion quartered 

1 pound cremini mushrooms, quartered

1 small white sweet potato peeled, halved and cut into ½ inch slices

1 red bell pepper cut in to ½ inch slices

½ teaspoon kosher salt

½ teaspoon black pepper

2 tablespoon California olive oil or virgin coconut oil

Glaze

1 tablespoon soy sauce

1 tablespoon Balsamic vinegar

1 tablespoon ketchup

1 garlic clove pressed

 Instructions

1. Heat oven to 400° F. and line a cooking sheet with heavy duty aluminum foil

2. Place the chicken, mushrooms shallot, sweet potato, and red bell pepper in a large bowl.

3. Add salt, pepper and olive oil to the mushroom chicken mixture and mix well to coat

4. Spread the mixture on the cooking sheet 

5. Bake for 20 minutes

6. While baking, mix the soy sauce, Balsamic vinegar, ketchup, and garlic to together for the glaze

7. Add the glaze the sheet pan and stir to coat the food

8. Roast another 15 minutes

9. Remove from oven and serve

 Enhancement options:

Add 1 teaspoon of dried oregano, step 3

Add 6 or more whole peeled garlic cloves, step 3

Add a jalapeno pepper, seeded, deveined, and finely diced, step 3

Add 1 cup cherry tomatoes, step 7

Add 1 cup cauliflower or broccoli florets, step 2

Garnish with green onion or parsley, step 9

Eliminate the glaze