One pan meal 

Lemon pepper chicken, whole roasted sweet peppers and spaghetti squash with mushrooms, feta and heirloom tomato.

Chicken breasts 

Spaghetti squash

3/4 cup mushrooms

Heirloom or other flavorful tomato 

Peppers of your preference 

1 1/2 teaspoons garlic powder 

Teaspoonndried rosemary

Pan roasting is my all time favorite way to make chicken.  Its easy, healthy and pretty much foolproof.  Browning the outside seals in all the juices and speeds up cook time. Make sure to use a pan that can go from stove to oven.  A dutch oven will work as well.  Spaghetti spqash is a delicious way to mimic pasta without the guilt. The combination of mushrooms, roasted tomato feta garlic and rosemary is an incredibly savory combination that will have you comimg back for seconds.  

Preheat oven to 350 degrees

Poke a couple holes in spaghetti squash and place directly on lower oven rack.  

Heat heavy bottom ovensafe pan on medium flame.  Season chicken with lemon pepper mix 

Place 1 tablespoon oil in pan heat for 15 seconds and add seasoned chicken.   When brown (4-6 minutes) flip and brown for 3 minutes.  Remove from flame and place in hot oven on middle rack.  

After chicken has been in the oven 10 minutes add whole mini peppers (add a jalapeno if you like a kick) to the pan.  

15 minutes later (Once the chicken has been in the oven for 25 minutes) remove squash from the oven.  Cut in half with a long knife (THERE WILL BE HOT STEAM) and use tongs or a spoon to scoop out seeds.  Use a fork to shred squash into "noodles" and add those to the chicken pan along with rosemary, feta and quartered heirloom tomato.  Toss together and put pan back in oven for 10 more minutes.