Baked Chicken and Sweet Potatoes with Lemon Rosemary Sauce
March 20th, 2017
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
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 large lemons one sliced, one juiced
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 tbsp dried rosemary
- 2 sweet potatoes cut into 1 in. squares
- 1/2 red onion sliced
- salt and pepper to taste
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.
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