Instructions

• Assemble your equipment. Line sheet pan with tin foil. Get all spices out and ready to use.
• Clean all produce before prep.
• Dish 1. Cut potatoes in quarter sections. Here you just want to make sure your potatoes are cut thin enough they will cook in 30 min. Peel carrots. Place potatoes, carrots, onion on tinfoil lined sheet pan, sprinkle with 1 tsp s&p, oregano. Drizzle olive oil and toss. Bake 475, 30 min or until done. 20 minutes into baking, squeeze juice of 3 lemons over veggies and toss.
• Dish 2. Thin chicken breast so they cook faster. I always use a meat tenderizer. Season chicken breast with salt, pepper, garlic salt, onion powder. Add 1 tbsp olive oil to skillet. Once skillet is hot add chicken and sear on both sides until lightly brown.
• Dish 2. Once chicken is browned, add 1 16 oz Rotel original tomatoes, sliced fresh produce green bell peppers, peppers. Reduce heat to simmer. Top with mozzarella cheese (or vegan cheese). Place small piece of tinfoil over skillet and let the chicken soak up the seasonings and slowly cook to melt the cheese.
• Dish 3. Combine sliced cucumbers, 1/2 cup sliced red onion, salt, pepper, 2 tsp olive oil, 2 tsp white vinegar. Lightly toss.
  
• Dish 4. On a flat plate/serving tray. Place thinly sliced tomatoes on outside, cubed/diced mozzarella cheese in the middle, fresh basil leaves on top of mozzarella. Salt, Pepper to taste. Drizzle balsamic vinegar over mozzarella. (do not over drizzle the balsamic vinegar)
  
• FINALE: When your potatoes, carrots and onions are cooked remove from oven. Sometimes I like to turn the oven to broil and brown the tops (just a preference).
  
• Simply bring all of your dishes to the serving area. Give thanks to GOD for making all of this wonderful food and the people you are sharing with possible. DIG IN!