Day 28: Meal Prep Monday: Baked Chicken with Roasted Brussels Spouts & Sweet Potatoes

So, this weekend was BAD (diet wise). I hit the number on the scale that I swore I would never ever see again. Darn beer! Darn Krystal's! I have to do something about this fatness. I feel terrible about the way I look. So this morning, I looked into doing the Whole30 challenge. It's like the clean eating I was doing back in 2014, but has a lot more structure. This doesn't allow protein powder. I'll soon incorporate this in the future.

I cooked my chicken separate from the brussels spouts & sweet potatoes. I wanted to get my cooking completed within 2 hours.

Cut brussels sprouts in half

Cut sweet potatoes into 1 inches 

If you haven't noticed, I love onions. You can do without this. But I love roasted red onions. 

Cut a lemon. You're going to need this to squeeze on your veggies. 

Cut up 4 garlic cloves and add to your veggie medley. Toss in olive oil, salt and pepper. 

Heat the oven to 400 degrees. Add veggies to a large cookie sheet (covered with foil paper). 

I had plans to cook my chicken with my veggies all on one pan. But I decided to cook it separate. I seasoned my chicken with lemon pepper seasoning. 

Cook the chicken however you like (grilled, baked, or pan seared)

Viola! Lunch for the week is done!!