what is lean and green

ROSEMARY ROASTED CHICKEN WITH BELL PEPPERS AND POTATOES

Enjoy a simple and comforting one-pan meal with crispy, tender roasted chicken, bell peppers, potatoes, and onions. This easy weeknight dish comes together effortlessly, and cleanup is a breeze with Glad Standard Aluminum Foil, keeping your pan spotless and your evening hassle-free. Make this delicious dinner tonight and savor the convenience!

Ingredients:

  • 1 lb. baby red potatoes (about 6-8 potatoes), halved
  • 1 small red bell pepper, chopped into 1-inch pieces
  • 1 small green bell pepper, chopped into 1-inch pieces
  • 1 small yellow bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, chopped into 1/2-inch pieces
  • 8 pieces (about 3 lbs.) bone-in chicken parts (such as 4 thighs + 4 legs), patted dry
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper, to taste

Other Items Needed:

  • 1 large rimmed baking sheet or casserole dish
  • 1 roll Glad™ Standard Aluminum Foil
  • Fresh rosemary for garnish (optional)

Instructions:

  • Preheat oven: Preheat your oven to 400°F.
  • Prepare vegetables: Chop the bell peppers, potatoes, and onion. Place them on a large, rimmed baking sheet lined with Glad™ Standard Aluminum Foil.
  • Prepare chicken: Pat the chicken pieces dry and place them onto the baking sheet.
  • Make seasoning mixture: In a small bowl, whisk together the olive oil, garlic, rosemary, paprika, onion powder, red pepper flakes, salt, and pepper.
  • Toss and coat: Pour the seasoning mixture over the vegetables and chicken. Toss everything with your hands to evenly coat the chicken and vegetables in the oil mixture.
  • Arrange in pan: Place the chicken parts skin-side up and arrange them evenly on the baking sheet. Spread the vegetables around the chicken, and if needed, place the chicken on top of the vegetables.
  • Bake: Bake uncovered for 30-40 minutes, or until the chicken is cooked through and the juices run clear. The vegetables should be softened, and the potatoes should be fork-tender.
  • Garnish and serve: Remove from the oven and garnish with additional fresh rosemary if desired.

Enjoy!

    This meal is hearty, flavorful, and super easy to make. The roasted chicken combined with the bell peppers, potatoes, and onions creates a deliciously comforting dish, perfect for any night of the week!

    MEATY MACARONI AND CHEESE WITH GROUND BISON

    My Meaty Macaroni and Cheese with ground bison is a gourmet twist on classic homemade Hamburger Helper. Packed with lean bison, smoky apple cheddar, crisp bell peppers, sweet onions, and juicy tomatoes, this hearty cheeseburger mac and cheese is the perfect comfort food for chilly days. Even better, it comes together in just 25 minutes with only 10 ingredients!

    INGREDIENTS

    • 3 ½ cups water
    • 1 teaspoon salt
    • 1 ½ cups elbow macaroni
    • 1 tablespoon unsalted butter or olive oil
    • ½ cup yellow onion, chopped
    • ½ green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 pound ground bison
    • 1 (8-ounce) can tomato sauce
    • 2 teaspoons tomato bouillon
    • 2 cups shredded apple-smoked cheddar cheese

    INSTRUCTIONS

    • Cook the pasta: In a medium saucepan, bring the water and salt to a boil. Add macaroni and cook uncovered for 12 minutes. Remove from heat and set aside.
    • Sauté the veggies: In a large skillet, heat butter or olive oil over medium heat. Sauté the onion, bell pepper, and garlic for 2 minutes or until the onion becomes translucent. Transfer to a plate and set aside.
    • Brown the meat: In the same skillet, cook the ground bison over medium heat until browned. Drain any excess fat.
    • Combine ingredients: Return the sautéed vegetables to the skillet with the ground bison. Add the cooked macaroni along with its water, tomato sauce, and bouillon. Stir and bring to a boil.
    • Melt the cheese: Once the mixture starts to boil, turn off the heat. Sprinkle shredded cheddar over the top, cover the skillet, and let it sit until the cheese melts.

    NOTES

    • No bouillon? Skip it and adjust with extra salt to taste.
    • Spice it up: Swap the green bell pepper for roasted poblano for a smoky kick.
    • Cheese alternatives: Try pepper jack for a Southwestern twist.

    Nutrition (per serving):
    Calories: 480, Carbs: 29g, Protein: 28g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 92mg, Sodium: 689mg, Potassium: 384mg, Fiber: 2g, Sugar: 2g, Vitamin A: 414IU, Vitamin C: 9mg, Calcium: 296mg, Iron: 3mg