6 oz, uncooked, cubed skinless, boneless chicken breast
2 medium red potatoes, cut int 8 spears
1/4 lb. white button mushrooms, cut into large chunks
1- 14oz can artichokes, drained and halved
2 tablespoons lemon juice
2 tablespoons pear nectar
1/2 tablespoon garlic, crushed
1/2 tablespoon VE Foccacia Seasoning, softened in olive oil
Combine the chicken cubes, potato spears, mushrooms and artichokes in a very large bowl.
Mix the remaining ingredients thoroughly and pour on top. Toss to coat well. Cover and marinate in the fridge for at least 30 minutes.
Preheat over to 450°.
Transfer the mixture into a baking dish large enough to hold all the ingredients in a single layer. Bake for 20 minutes.