In Food on
November 30, 2016

Rosemary Lemon Baked Chicken and Veggies

As some of you might have seen on Instagram, I’ve decided to do The Whole 30 program. I struggle with Irritable Bowel Syndrome and was looking into managing my symptoms by changing my diet when I stumbled upon The Whole 30. For the last few weeks I’ve been googling and practicing with new recipes, and I have to say that I feel fantastic. I modified this recipe from one I found on The Laughing Spatula. I plan on officially starting the program in the new year- so stay tuned for more recipes and updates! This has become one of my staple dishes. Heat your oven to 400ºF and let’s get started!

Ingredients:

  • 4 pieces boneless skinless chicken breast
  • 1 lb baby red potatoes
  • 1/2 small onion, roughly chopped
  • 1 lemon
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon garlic powder
  • 3 Rosemary sprigs
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

We’ll start by making the lemon sauce you’ll pour onto the chicken and veggies. Combine the EVOO, garlic powder, 1 rosemary sprig, crushed red pepper flakes, salt, and pepper. Add the juice from the lemon but don’t throw it away.

Chop your veggies.

Lay the chicken breasts out in a baking dish. Cover the chicken in the chopped vegetables, lemon slices, and remaining rosemary. Drizzle your lemon sauce all over everything.

Bake in the oven for 1 hour and ta-da! A delicious baked dish that will feed you for days to come! Bon appétit!

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  • Antonella

    Looks delicious,Marisa! You might also like Dr. Hyman who also has healthy recipes. Best wishes!
    Antonella

    November 30, 2016 at 11:22 pm Reply
  • Antonella

    Looks delicious,Marisa! You might also like Dr. Hyman who also has healthy recipes. Best wishes!
    Antonella

    November 30, 2016 at 11:22 pm Reply
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