Baked chicken thighs, asparagus, roasted cherry tomatoes, and summer corn salad

Chicken thighs: Rubbed with lemon pepper, baked in the cast iron with a few cherry tomatoes thrown in at 400 degrees/25 mins.

Asparagus: Thrown on a sheet pan with a spray of olive oil and some salt at the same time as the chicken.

Salad: Sweet corn cooked in the microwave and cut off the cob, diced cucumbers and cherry tomatoes, fresh basil, touch of olive oil, and the amazing Israeli feta from Trader Joe’s. Over a bed of super greens mix.