6, boneless skinless chicken breasts
6 russet potatoes, peeled and cubed
1/2 head of cauliflower, chopped
a small onion, chopped
Sprinkle chicken with salt, pepper and garlic powder. Place in large skillet that has been sprayed with non-stick spray. Brown chicken on both sides. Remove from skillet and place in baking dish. Top chicken with parsley and chopped onions.
Spray cookie sheet with non-stick spray. Place cubed potatoes on one side of the cookie sheet and then add green beans and cauliflower on the other side. Add mushrooms and onions over the top of the potatoes and veggies. Spray with non-stick spray and then sprinkle with parsley, black pepper and season salt.
Bake both the chicken and the veggies at 375 for about 40 minutes. In small bowl, mix together a cup of fat free sour cream and about a 1/4 C. honey mustard. Serve over chicken and potatoes.