INGREDIENTS:
4 boneless, skinless chicken breasts, halved
1 medium sized lemon (zest and juice)
4 sprigs of fresh rosemary
1 tbsp garlic powder
1 tbsp pepper
1/2 tsp sea salt
4 red potatoes, halved
4 servings of an additional vegetable (we chose carrots)
DIRECTIONS:
Put chicken and potatoes in an oven safe dish with your other vegetables. Place potatoes with the cut side up. Sprinkle everything with lemon zest, garlic powder and pepper, and sea salt. Cut the zested lemon in quarters, squeezing juice on chicken and vegetables. Add lemon quarters and fresh rosemary sprigs throughout. Cover dish with foil, bake on 350 degree F for 25-30 minutes, or until done.
NUTRITION:
# of Servings: 4
# of Servings: 4
(entire meal, including carrots)
Calories: 275
Fat: 2g
Carbs: 32g
Sugars: 4g
Protein: 31g