One Pan Lemon Chicken
Springtime is here and for me that means spring food! Fresh. Simple. Delicious. This is an easy meal for weeknights when time is tight but you aren’t willing to compromise on flavor or health!
COOK TIME: 35 Minutes
8 ozs Chicken Breast (skinless and boneless)
2 cups Mini Potatoes (halved)
2 cups Brussels Sprouts (halved)
2 tbsps Extra Virgin Olive Oil
1 Lemon (juiced and zested)
1 tbsp Rosemary (fresh, chopped)
Sea Salt & Black Pepper (to taste)
Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper. Place
the chicken breast, potatoes and brussels sprouts on the pan.
In a small bowl, mix together the extra virgin olive oil, lemon juice, lemon zest, rosemary, sea salt and pepper. Mix well then drizzle over top of the chicken, potatoes and brussels sprouts.
Bake for 25 to 30 minutes or until the chicken is cooked through. Divide onto plates and enjoy!
No Brussels Sprouts?
Use another green veggie instead such as green beans, asparagus or broccoli.
No Chicken Breast?
Use chicken legs or thighs instead and increase cooking time as needed.
Add additional spices such as oregano, thyme or chili flakes.
No Mini Potatoes?
Use diced regular potatoes.