An easy one pan lemon chicken dish that is ready in about 35 minutes---and can be modified with several vegetable options!
Ingredients:
8 oz Chicken Breast (skinless and boneless)
2 cups Mini Potatoes (halved)
2 cups Brussels Sprouts (halved)
2 tbsps Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tbsp Rosemary (fresh, chopped)
Sea Salt & Black Pepper (to taste)
Directions:
1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place
the chicken breast, potatoes and brussel sprouts on the pan.
2. In a small bowl, mix together the extra virgin olive oil, lemon juice, rosemary, sea salt
and pepper. Mix well then drizzle over top of the chicken, potatoes, and brussels sprouts.
3. Bake for 25 to 30 minutes or until the chicken is cooked through. Divide onto plates and
enjoy!
Modifications and Tips:
No Brussel Sprouts
Use another green veggie instead such as green beans, asparagus or broccoli.
No Chicken Breasts
Use chicken legs or thighs instead and increase cooking time as needed.
More Flavor
Add spices such as oregano, thyme, or chili flakes.
No Mini Potatoes
Use diced regular potatoes.
Additional Toppings
Add lemon slices, zest from one lemon, and fresh rosemary.
Download the recipe: