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Roast Chicken with Potatoes & Carrots
In roasting pan, toss new potatoes and carrots with olive oil, crushed dried thyme, salt and pepper. Push to sides, add chicken and roast as usual. Reserve chicken for use later in the week.Chicken, Black Bean & Corn Salad Wrap
Mix shredded chicken from earlier in the week with canned corn and black beans and 3 cups shredded romaine lettuce. Toss with 1 cup salsa mixed with 1/2 cup vinaigrette dressing. Divide among heated flour tortillas; roll up.
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