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!
- 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!