Serves 2
12 oz chicken Breast (about 2 breast), skinless and boneless
2 cups (1LB) mini potatoes, halved
2 cups (12oz) brussels sprouts, halved
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon rosemary fresh, chopped
1 teaspoon sea salt
½ teaspoon black pepper
- Preheat the oven to 400 and line a baking sheet with parchment paper. Place the chicken breast, potatoes and brussels sprouts on the pan. Season the chicken breast with salt + pepper.
- In a small bowl, mix together the extra virgin olive oil, lemon juice, rosemary, sea salt and pepper. Whisk well then drizzle over top of the chicken, potatoes, and brussels sprouts.
- Bake for 20-25 minutes or until the chicken is cooked through.
- Divide on two plates and enjoy!
