What's for Dinner?

Going gluten and soy/soybean free has posed a bit of a dilemma at our house. All of the gluten free foods we liked, all have soy in them. This made me so sad. It was like starting over. Basically, if it is in a box, we can't eat it. We are back to cooking from scratch. Sarah also is on a high fiber diet(super hard when gluten free) and must have 5-7 serving of fruits and veggies a day for her digestive issues. I am trying new things to get in the fiber and fruits &veggies. Tonight for supper we had roasted chicken with fennel, onions and tomatoes and a side of sautéed brussel sprouts. Here is my recipe.

Sliced onion and fennel. Sauté in olive oil until tender. Add a few of the fennel leaves at the end. All parts of the fennel is edible, but we generally just eat the bulb and a few of the leaves. The stalk can be tough. Put in bottom of a roasting pan. Using same skillet brown chicken on both sides then place on top of onions and fennel. Add grape tomatoes and a cup of chicken broth. Cover and cook at 400 for 30min-1hour depending on the cut of chicken you use.

The brussel sprouts I sautéed in olive oil until browned then I put in oven until cook through. About 15 min.

Everyone here cleaned their plates.