Ingredients

2 boneless Chicken Breasts
1 TBL of virgin olive oil
Cracked pepper
1 TBL Horseradish Mustard
2 TBL of BBQ sauce
2 tsp of chives
1/3 cup of mixed trek mix of nuts (sunflower seeds, almonds, peanuts, walnuts)
1TBL of bacon bits
8 sundried tomatoes
4 peeled diced garlic cloves
1/3 cup diced olives
4 Portobello mushroom wedges

Selection of Favorite Vegetables
Sliced carrot spears
Brussels sprouts
Red pepper
Green beans
Corn on the cob

Directions

Preheat oven to 375. Line foil to cookie sheet and spray with virgin olive oil. Add two thawed chicken breast and array with vegetables of choice. Cut red pepper in ½ and into ½’s again creating 4 pedals. Fill each pedal with sun dried tomatoes, diced olives, minced garlic, bacon bits, mushrooms, cracked pepper and chives.

Drizzle 1 TBL of virgin olive oil over entire dish. Crack pepper over chicken breasts
and add BBQ sauce and mustard. Garnish chicken with trek mix and chives.

(Optional) For added taste to vegetables, garnish with cracked pepper, chives and garlic.

For additional add: Wrap corn on the cob in tin foil. Cracking corn with pepper, place in oven with dish.

Cook dish for 31 minutes and enjoy.