1: In a container, place the chicken and season with salt, rosemary, garlic, paprika, and black pepper, along with red wine. Refrigerate for at least 3 hours or overnight.
2: In another container, place the mushrooms with garlic and rosemary.
3: Transfer everything to a baking tray or silicone mold and bake at 400°F for 40 minutes using the roast function if available.
4: For the potatoes, cut them into thick half-moons and season with olive oil, garlic powder, paprika, salt, and pepper. Bake at 400°F for 45 minutes.
5: For the cole slaw salad, shred the carrot and cabbage, then add cilantro.
6: Prepare the dressing by mixing yogurt, mustard, salt, pepper, and stevia.
