This meal was so colorful and full of protein, vegetables & complex carbs. Oh and guess what? I didn’t add any salt! I had a ripe avocado so I decided to me an avocado salad. Check out the recipe below.

Ingredients

• 1 cup halved tomatoes
• ½ medium red onion, cut into ¼-inch slices
• 4 potatoes, cut into 1/4-inch slices
• 2 large garlic cloves, peeled and smashed with side of knife
• 1 teaspoon olive oil
• 1/8 teaspoon red pepper flakes
• Olive oil spray
• 1/2 pound boneless, skinless chicken breasts
• 1 lemon, juiced
• Pepper

Directions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine potatoes, tomatoes, onions, garlic, olive oil, red pepper flakes, and black pepper. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.  Roast for 12 to 15 minutes.
3. Meanwhile, cook the chicken. Season both sides with lemon juice and pepper. (I grilled the chicken!)

Enjoy!