Take something off this plate

 

Take Something Off This Plate: A Recipe for Simplicity and Flavor

In a world where meals are getting bigger, busier, and more complicated, sometimes the best thing you can do is this:
Take something off the plate.

Not just metaphorically — though let’s be honest, we could all use a bit less chaos — but literally. It’s time to embrace recipes that are lighter, simpler, and leave you feeling good. That’s where this dish comes in.

Introducing: Lemon Herb Chicken with Roasted Vegetables — a clean, wholesome meal that proves you don’t need a dozen ingredients or a heavy sauce to create something deeply satisfying.

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The Philosophy: Less Is More

The title says it all. Take something off this plate isn’t about sacrificing flavor — it’s about focusing on what really matters:

• Fresh, quality ingredients

• Simple cooking methods

• Natural flavors that shine

No overly rich sauces, no three starches competing for attention. Just a beautifully cooked protein and vibrant vegetables, roasted to perfection.

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What’s On the Plate (And What’s Not)

✅ What’s Included:

• Lean chicken breast or thighs marinated with lemon juice, garlic, olive oil, and herbs

• Seasonal vegetables like zucchini, bell peppers, carrots, and red onion

• A sprinkle of sea salt, cracked pepper, and fresh herbs

❌ What’s Not:

• Heavy cream-based sauces

• Extra bread or unnecessary sides

• Complicated prep or cleanup

This is food that fuels you, not food that slows you down.

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The Recipe: Lemon Herb Chicken with Roasted Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)

• Juice of 1 lemon + 1 tsp lemon zest

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp dried oregano or thyme

• Salt & pepper to taste

• 2 cups chopped seasonal vegetables (your choice)

Instructions:

1. Marinate the chicken with lemon juice, zest, garlic, olive oil, herbs, salt, and pepper. Let sit for 20 minutes.

2. Preheat oven to 400°F (200°C).

3. Spread vegetables on a sheet pan, drizzle with olive oil, and season.

4. Add chicken to the same pan or cook separately for more control.

5. Roast for 25–30 minutes or until chicken is cooked through and vegetables are tender.

6. Serve warm, garnished with fresh herbs and a lemon wedge.

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Why You’ll Love This

• It’s light – perfect for lunch or dinner without the food coma.

• It’s quick – under 40 minutes, start to finish.

• It’s customizable – use whatever veggies you have on hand.

• It’s beautiful – colorful, clean, and Instagram-worthy.

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Final Thoughts: Take the Weight Off

Sometimes we all pile a little too much onto our plates — literally and figuratively. But meals like this remind us that simplicity is a form of luxury. That a few fresh ingredients, thoughtfully prepared, can nourish both body and mind.

So tonight, do yourself a favor.
Take something off the plate.

And enjoy what’s left even more.