Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Sometimes you just need a quick and easy meal to throw together, and keeping it exciting while following a dietary protocol can be tough. This dish is the whole package – quick and easy, while also bringing excitement back to chicken! And best of all, it’s packed with selenium and iron to help your thyroid function properly.
For an extra kick, try going a little heavier on the black pepper for some yummy flavor, while avoiding the inflammatory nightshade spices.
Baked Chicken and Sweet Potatoes with Lemon Rosemary Sauce
Baked Chicken and Sweet Potatoes with Lemon Rosemary Sauce
Ingredients
Ingredients
- 1 454 lb g boneless, skinless chicken breast
- 2 lemon one sliced, one juiced
- 1/3 80 cups mL olive oil
- 2 2 cloves garlic minced
- 1 14.787 tbsp mL dried rosemary
- 2 sweet potatoes cut into 1 in. squares
- 1/2 red onion sliced
- ground black pepper to taste
- salt to taste
Instructions
Instructions
-
Preheat oven to 400 F. In a 9x13 glass baking dish, place the chicken at the bottom. Surround the chicken with the sweet potatoes and sliced onions. Top with lemon slices.
- Combine lemon juice, olive oil, garlic, rosemary, salt, and pepper. Drizzle over chicken and veggies.
- Bake for 1 hour or until chicken and potatoes are cooked through.
