Rosemary and Thyme and whatever else you've got!

Here's another easy one:

Sweet potato

Asparagus

Chicken

Olive Oil

Rosemary

Thyme **fresh from Sarah's garden!

The Orange Stuff

1. Wash and peel sweet potato, chop into disks and then into quarters.

2. Place foil inside a pyrex (or any other) pan, arrange sweet potato quarters on foil. Drizzle with olive oil, add rosemary and thyme until you feel like stopping, mix it up with your hands. NO UTENSILS ALLOWED! :-)

3. Bake at 400 for approximately 30 minutes, depending on the age and nature of your sweet potato (some of them are a little rough around the edges, just sayin')

The Green Stuff

1. Break off stems, rinse, and break again for bite-ish size asparagus

2. Steam (layer on frying pan, add water until almost covered, boil water and cover until desired tenderness is achieved).

3. Eat with a completely different meal, put leftovers in refrigerator.

4. The next day when you decide to make the meal this blog post is about, take it out of the refrigerator and throw cold asparagus pieces in with the sweet potato for the last 15 minutes of the bake.

5. Threw you for a loop there, didn't I? Time lapse! Now back to the future.

The Chicken Stuff

1. Follow directions - depends if you're using frozen, fresh, or funky chicken.

2. Cut in chunks and add to orange/green stuff just before enjoying

For extra flavor, toss in some Feta Cheese and breathe deeply!