Always make half your plate veggies!
I served roasted chicken, sauté chayote, baked crumini mushrooms and sauté onions for dinner along with chicken soup. All four items blended very well together. I especially loved eating the chicken with the onions.
Roasted chicken was purchased from the market (Aeon). The bones were used to make soup.
The mushrooms were baked on 175 degrees Celsius with evoo, salt and pepper for 15 minutes.
The chayote was sautéed with garlic and flavored with a little oyster sauce (panda brand).
The onions were sautéed with garlic, salt and pepper until translucent.