We were too busy to go to the grocery store today so I ended up with a sheet pan of vegetables which did not really go with chicken piccata. But since they still tasted really good, the dinner was a success.

John cut a large-ish chicken breast into smaller pieces and pounded them to a uniform thickness. He dusted the pieces with salt, pepper, garlic powder, and a little Wondra. After sautéing the pieces in a combination of cooking spray and 2 tsp of olive oil he made a sauce with chicken broth, capers, lemon juice, lemon zest, and mushrooms. A little butter (2 tsp.) thickened the sauce.

I gave the little potatoes and cabbage a head start in a 425F oven and after 10 minutes added onion, carrots, and celery to the sheet pan. All the vegetables were sprayed with olive oil and salted before they went in the oven. The vegetables were cooked and browned in about 30 minutes. Roasting vegetables is such an easy and delicious way to prepare them and the clean-up is minimal.