oven roasted rosemary-thyme chicken and vegetables served with couscous and quinoa

Topping off an excellent 7.4 mile run with a healthy, savory dinner

Serving size: 3-4
INGREDIENTS
3-4 chicken breasts
3-6 roma tomatoes
3 peppers (red, orange, etc.)
4 garlic cloves 
1 zucchini
1 onion
olive oil
rosemary and thyme (leaves or crushed)*
goat cheese/ feta cheese (optional)
1/2 cup uncooked couscous *
1/2 cup uncooked quinoa
                    * I used wheat pearl couscous, but you can use any kind
                            ** you can also substitute couscous and quinoa for any kind of grain
                    * In our spice cabinet, I found a container of crushed rosemary and garlic
                            (It's the spice on the right of the plate in the picture) so I used that in
                            additional to rosemary leaves and crushed thyme
      Any vegetables will work with this dish and the portion of ingredients depends on
      your preference, but these numbers are roughly what I used.

1. Preheat your oven to 400° F
2. Cut up all your veggies and season them with olive oil and spices
3. Season your chicken breasts with olive oil and spices and lay them in an oiled baking dish
4. Layer two pieces of tin foil and form a bowl by crumpling up the sides and place veggies inside
5. Place baking dish with chicken and foil bowl with veggies inside oven and bake until chicken is
       fully cooked and veggies are soft and roasted.
             * My chicken took 45-60 minutes and my veggies took 30-45 minutes - keep an eye on yours
                and cook them just how you like it!
             * About 15 minutes in the oven, I threw in a handful of chopped onions in the chicken dish just
                for the heck of it
6. For your couscous and quinoa, either follow the directions on the box or cook on a stove-top in about
       1 cup to 1 1/2 cups of water brought to a boil before adding the couscous/quinoa. Also add some olive
       oil and let simmer until all water is absorbed. My couscous took about 10 minutes while the quinoa
       took 15.
7. Once couscous and quinoa are done, combine together in a bowl along with more olive oil and spices.
8. If you chose to use goat or feta cheese, serve with dinner so anyone can add as much or as little as  
       they'd like

Dinner is served!
I forgot about the cheese until everyone already started eating. Today we ate with goat cheese, which happened to be a pleasant surprise since I had planned on using feta but grabbed a container of goat instead... I was disappointed at my mistake but Mom said why not give it a try! It ended up going well with the entire dish! We sprinkled some on everything - it's creamy texture was nice and I would recommend goat cheese for anyone trying this dish.

The great thing about this dish is that leftovers can be refrigerated and reheated in the oven. Just make sure to add olive oil to everything to keep moist.