Happy Sunday, my beautiful family! Hallelujah. God is good all the time, and all the time… He is still GOOD! Now listen… I’m not even going to ask how everyone is feeling today because it’s the 15th — and we all know what that means. Somewhere in this house, people are checking their bank accounts with a smile. Meanwhile, some of us are patiently waiting for the 25th like it’s a holiday that hasn’t been approved yet. And then there are the real MVPs — the ones surviving purely on faith and prayer because the last day of March is still somewhere in the future waving at us from a distance. But no matter which category you fall into, one thing brings us all together: food. And as your very official Chairperson of Today’s Meeting (yes, that’s me — thank you for attending), I hereby declare this agenda open! Today’s superstar? The one. The only. The absolutely glorious Rainbow Sunday Chicken & Veggie Tray. You know how we grew up. Sundays weren’t just Sundays. They were colour-coded celebration days. If it didn’t look like a rainbow, was it even Sunday? Exactly. We understood the assignment back then, and guess what? We still do! This meal right here? Ohhh please. Don’t play with it. This is not just food. This is an experience. This is joy on a tray. This is the kind of meal that will make you close your eyes and say, “Mmm… wait… hold on…” Alright then. Let me show you how to make it happen. How to make Rainbow Sunday Chicken & Veggie Tray Ingredients: 2 chicken breasts or 4 chicken thighs 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 carrot, sliced into rounds 1 small zucchini, sliced 1 small red onion, sliced 2 small potatoes, cubed Seasoning: 2 tablespoons olive oil 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon mixed herbs Salt and black pepper to taste Juice of ½ lemon Method: Prepare the tray: Preheat oven to 180°C. Line a baking tray. Arrange the colours: Place the potatoes, carrots, peppers, zucchini, and onion on the tray so the colours are nicely spread out. Season everything: Drizzle olive oil over the vegetables and chicken. Sprinkle paprika, garlic powder, herbs, salt, and pepper. Add the chicken: Place the chicken pieces on top of the vegetables and squeeze lemon juice over everything. Roast: Bake for 30–35 minutes until the chicken is cooked and the vegetables are slightly roasted and golden.Serving Idea:*When you plate it, make sure you serve the different colours together — red peppers, golden potatoes, green zucchini, and orange carrots so the plate looks bright and beautiful.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Honey Vanilla Bread Pudding Cups Post navigation Today’s Tasty Pick: Honey Vanilla Bread Pudding Cups
