CHICKEN AND VEGGIES
Place boneless skinless chicken breasts in a baking dish and cover with bite sized chunks of sweet onion, celery, fennel and carrots. Sprinkle with seasonings. My choices of seasonings are usually onion powder, garlic powder, celery seed, poultry seasoning and paprika. Pour a little chicken broth over it, enough to cover the bottom of the dish to 1/4 inch deep. Cover with foil, vented, and bake in a 350 oven until chicken is cooked through and veggies are tender. Drizzle with EVOO and serve as is, or for a nice soup cut up the chicken and add along with the veggies to a pot of chicken broth plus more of the same seasonings and some S&P. It's a great comfort food on a cold winter day. A small handful of Zone fusilli or orzo, or a tablespoon of steel cut oats or barley thrown into the soup pot adds a nice touch.