When I'm looking for something tasty, healthy and easy to make I sometimes make this chicken rollatini. It's good when first cooked but also makes for a great leftover sliced and eaten cold with a salad.
I bought thin sliced chicken breasts, rinsed them under cold water, rolled them with prosciutto and mozzarella and then coated them with bread crumbs. I placed them seam side down in a baking dish, sprinkled them with capers and drizzled them with olive oil. They baked in the oven for about 20-25 minutes at 375-400 degrees. Halfway through I drizzled a little more olive oil and splashed them with some white wine. You can stuff these with pretty much anything you have on hand (spinach, broccoli, basil).
While the chicken was cooking, I cut up a head of cauliflower, sprinkled it with olive oil, salt and chili flakes and let that roast while the chicken was cooking. I love the bit of heat from the chili flakes with the nutty flavor of the roasted cauliflower.