Meal Planning During my month of no shopping: Week one, Post 2

This is what I made for supper the other day: IP Noodles, roasted (frozen) broccoli and oven baked, breaded chicken.  My kids had fun helping me make the gluten-free chicken breading.

Sheet pan Frozen Roasted Broccoli is easy and my favorite way of making it–something about the tender crunch.  I don’t know how to explain the difference between it and microwaved…I just know how to eat it.  A lot of it.  I even sneak it before everybody sits at the table.  Try it and you’ll understand.

Preheat oven to 400.*
Spread a lb of frozen broccoli on a parchment-lined sheet pan, spray or drizzle with a few TBSP olive oil, and sprinkle with sea salt (optionally a favorite spice mix as well).  We like it fine with just the simple olive oil and salt flavor. 

Bake for 20ish minutes, up to 25 if you really like some crispy browned tips on the broccoli. (I used an oven-sized sheet pan and 3 lbs of broccoli, because I plan to use it for other meals this week as well.)

Now, for the breaded chicken breasts: You have the option of cutting the chicken breasts in half to make them thin and baking them around 10+ minutes, OR keeping them thick and baking them the same amount of time as the broccoli.  We like the thin option because it goes further, you get more coating flavor, and the kids seem to eat it better. That’s why I prep the chicken second while the broccoli is getting a head start in the oven.

Coat chicken breasts with olive oil. (I like to use garlic infused oil because for some reason it is LOW FODMAP whereas larger particles of like garlic powder aren’t.)
Sprinkle chicken coating/seasoning over the pieces of meat in a dish, and flip to coat both sides. 
Arrange on a sheet pan.  As shown in the pic, I use baking racks on my pan for crispier breading and no time-consuming flipping nonsense.
Bake 10-12 minutes for the thin halfed breasts at the tail end of the broccoli’s time OR simultaneously with the broccoli for 20-25 minutes IF using the thick, uncut chicken breasts.

I added Gluten-free red lentil rotini noodles to my Instant Pot, and there was my meal! (I’ll try to add a link in the next few days for a video of how to make these).

Everybody except for me ate their noodles with some smoked salt and chives topped with cheese, and I had mine with just salt and chives on a bed of fresh arugula and spinach–a nice peppery flavor going on.  You might want to pop open a jar of pasta sauce or white sauce if you like saucy noodles.  Totally customizable, which is why I love noodles so much.  Enjoy!