Easy Meal: Root Veggie Soup and Lemon Crusted Chicken (with vegan option for the soup)

Hello friends,

I am home for this nice long weekend an actually  taking the time to cook, I cooked a great meal last week that literally blew up. The Pyrex casserole dish cracked an popped. So I will make that dish another day and share it with you then!

Tonight it is soup and a side of chicken.


  • 3 cups of pre-cut Mire Poix
  • 2 bags of  whole food frozen 365 sweet potato, carrot, yellow carrot, parsnip, and red onion
  • 2/3 cup of organic wild rice an lentils (mix)
  • 4 cups of organic low sodium chicken broth- Replace with vegetable broth for a vegan option.
  • 5 cups of water
  • 2 bay leaves
  • Sea salt
  • 21 seasoning salute
  • Turmeric
  • Pepper
  • 1 tbs of olive oil

Saute the mire poix in the olive oil an add some of the seasoning. When the veggies have softened or the onions have cleared a bit then add all of the other ingredients. Cook until rice is soft and the broth has taken on the taste of the seasoning.

Lemon crusted chicken

  • 1 lb of chicken tenders
  • 4 tbs of olive oil
  • 3 tbs of lemon juice
  • 1 cup of Italian bread crumbs

Pre-heat the oven to 400 degrees. Line a baking sheet with foil an spray with olive oil. In a bowl mix the oil and lemon juice an mix with a fork. Add in the chicken an let it sit for a few minutes. Place half of the bread crumbs on a plate and take each piece of chicken an lightly roll into the bread crumbs until completely covered.  Add more bread crumbs as needed. Cook for about 40 min. Cooking time will vary, depending on the thickness of the chicken. Check on the chicken an turn it carefully, so as to not knock of the bread crumbs. take out when thoroughly cooked. Enjoy!


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