Grilled Chicken and Roasted Vegetables

1- Grill your meat

2- Preheat oven to 425°F for veggies (unless you want to grill them as well)

3- Lay beets onto a baking sheet lined with parchment. Drizzle with 1 tablespoon herb olive oil. Roast for 20-25 minutes, tossing once, until tender and some edges begin to brown.

4- Lay the mushrooms, broccolini, and bell pepper onto a second baking sheet. Pat dry the artichoke hearts and slice in half. Add to the baking sheet. Drizzle with 2 tablespoons of herb oil.

Add to oven during the beets’ last 8 minutes of roasting. At the end of 8 minutes, remove the beets and bring the oven to broil.

5- Broil the vegetables for 2-3 minutes, or until they just begin to char.

6- Add everything to a large bowl and toss with the remaining tablespoon of oil. Divide among two bowls, season with salt and pepper, and serve.

Ingredients:

Your Favorite Grilling Cut of Chicken

2 large beets, peeled and spiraled into "noodles"

8oz Cremini mushrooms, sliced

1 small bunch of broccolini

1 red bell pepper, sliced

8 artichoke hearts from a can

¼ cup herb olive oil*

Salt and pepper, to taste

Make your own Herb Oil:

2 cups extra virgin olive oil (or avocado oil)

Zest of 2 lemons

½ cup packed basil leaves

¼ cup packed cilantro leaves

Pinch sea salt

Pinch Cracked pepper