Oven-roasted Chicken and Vegetables

1 large potato
carrots
celery
frozen chopped broccoli
1 small boneless, skinless chicken breast
rosemary
black pepper
garlic powder
onion flakes
olive oil

Cut a large piece of aluminum foil.  Wash, peel if desired, and chop potato.  Peel and chop carrots, and chop celery.  Sprinkle with pepper, rosemary, garlic, and onion flakes.  Place frozen chicken breast on top.  Drizzle with olive oil.  Fold up foil to enclose.

Bake at 400° F for approximately 1 hour.  (Test chicken with meat thermometer to make certain it reaches 165° F internally.)

Serve over cooked brown rice, and top with shredded cheese.

This serves 2-3 small-appetite people, and probably 1 teen-aged boy.