Preheat oven to 450 degrees. Wash and chop veggies, potatoes for roasting in oven. Toss with 2-3 T. olive oil, salt and pepper. Place on a sprayed roasting pan and slide in the oven for approximately 30 minutes.
Prepare chicken for grilling in the oven. Place 1 T. lemon juice, salt, pepper, thyme and smidge of olive oil in a bowl. Coat the chicken with the mixture. Place the chicken pieces in a grill pan with a bit more olive oil. Brown for a few minutes and then slide in the oven to finish cooking.
Prepare the cranberry/cherry salsa. Simmer cranberries, cherries, apple juice concentrate, ginger in a saucepan over medium heat until the cranberries and cherries are soft. Remove from heat. Saute the spinach in a large, heavy pan or skillet with 1 T. olive oil. Cook over medium high heat until the spinach is wilted. Add salt, pepper and 1 T. lemon juice. Toss to coat.
Serve chicken on a bed of lemon spinach with a dab of cranberry salsa on top and a serving of roasted veggies and potatoes on the side. And thank yourself for cooking something that's this healthy and delicious.