Happy May everyone! It’s been very rainy here the past week, it’s like all of the “April showers” have decided to come now. But the weather has been getting a little warmer. I love this time of year because the cherry blossoms and tulips are blooming and it’s so pretty.

I decided to switch things up a bit for this week’s post. I’ve got a few plates of food for you, so you can really see the whole meal of what I’m eating, not just one component.

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Breaded Chicken & Roasted Vegetables:

This was a really nice sheet pan type meal. The chicken was boneless skinless breasts coated with breadcrumbs and baked. Alongside that, I roasted some sweet potato, russet potato, bell peppers and onions. Both pans of food baked for about 40 minutes at 375° and then dinner was ready.

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Leftover Chicken & Rice Bowl:

I used some leftover chicken from above, cut it up into bite-sized pieces and served it with some peanut coleslaw. I love this specific coleslaw recipe because it has crushed-up instant noodles in there which give such a nice crunch. The dressing is peanut butter based with rice vinegar and sesame oil for good Asian flavour. This went nicely with the more “plain” profile of the chicken.

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Breakfast Plate:

This was a nice breakfast that I made on the weekend. I have scrambled egg white with spinach, olives and pickled peppers. On the side, I have toast with cream cheese and green goddess seasoning and a couple clementines. I also have some iced coffee. This was a really well-balanced and colourful meal.