Well, here’s to eating healthy in 2017. The Butcher and I are limiting salt and sugar in our diet. It may not be the easiest thing; However, there are still great foods to 
be eaten. I have fallen in love with grilled onions, peppers, mushrooms and bone-in chicken breasts. This meal can be made in less than an hour and the flavors are well worth the wait. I hope you enjoy this and let me know your experiences as you eat healthy this year.
Grilled chicken and vegetables
6 bone in chicken breasts (or you can use boneless, skinless breasts) (available at your local meat market
4 Tablespoons of Extra Virgin Olive Oil (divided in 2)
1 Orange pepper, cored, seeded and cut into chunks
1 Sweet onion, peeled and cut into chunks
12 oz. mushrooms, trim the ends and cut in 2
3 to 4 Tablespoons of Southwestern No salt seasoning (available at your local meat market)
Preheat oven to 425 degrees. On a cookie sheet with at least a one inch lip, put 2 Tablespoons of Olive Oil and 1 1/2 to 2 Tablespoons of the Southwestern seasoning. Mix this together. Put the chicken breasts skin side down (if using bone in, skin on chicken) and bake for 25 minutes. While chicken is baking, put the vegetables, 2 Tablespoons of Extra 
Virgin Olive Oil and 1 1/2 to 2 Tablespoons of the Southwestern Seasoning in a ziplock bag and mix well.
After 25 minutes turn the chicken and add the vegetables to the baking sheet and cook all for an additional 30 minutes. If using boneless chicken, cook for 15 minutes, add the vegetables and cook for an additional 30 minutes.
This is a wonderful dinner and you will be fighting over any leftovers.
Well, that’s all for now. Until next time…From our Butcher Block to your Table.
