I love citrus.
In fact, we kind of have this “thing” going on at home where we either douse everything in lemon or lime.
We’re obsessed.

And I love cinnamon.
It’s sweet and it’s savory all in one.
It’s wonderful.

Together, citrus and cinnamon are more than wonderful. They are phenomenal.

AND, when combined with an “oh my good God” Savory Veggie Mish Mash from years past, you’ll be slumping over in your dinner chair with utter delight.

Sensational flavors in fresh cauliflower and carrots melt in your mouth with buttah,’ baby, a giant glob of zingy Dijon mustard, and a delightful and surprising splash of grated nutmeg.

All together, these things are THE BOMB!

Citrus Cinnamon Chicken and Savory Veggie Mish Mash

2 large chicken breasts
juice of 1/2 lemon
sea salt
1/4 tsp. fresh ground cinnamon
1/4 tsp. fresh ground nutmeg

1/2 large bell pepper (color counts), diced
1/2 tsp. Kerrygold pastured butter (or olive oil)
1/2 tsp. lemon salt

2 heaping servings of Savory Veggie Mish Mash

Preheat oven to 425 degrees. Season the chicken breasts with salt, cinnamon, and nutmeg. Douse in lemon juice. Cover and bake for 35-45 minutes, until the chicken is tender and juicy.

As the chicken cools to consumption temperature, sauté the pepper in butter and add lemon salt.

Serve piled atop the most amazing, melt in your mouth, veggie flavor mash you’ll ever experience.

 

Oh, my good God.