Sheet Pan Lemon Mediterranean Chicken

This easy, healthy meal is so fresh tasting! Packed with flavor and loaded with lean protein.

Serving Size: 2

Ingredients:

• 2 large chicken breasts

• 6 small/medium gold potatoes

• 1/4 cup olive oil

• 1.5 lemons, juiced

• Seasonings: salt, pepper, paprika, fresh chopped rosemary (or dried), dried oregano, dried basil, garlic powder, blackening seasoning, and red pepper flakes

Recipe:

1. Boil a pot of water on the stove, add salt to the water. Chop your potatoes into 1” cubes ( I did this by quartering the small/medium size potatoes). Add your potatoes to the pot and let boil for 10 minutes. Once done boiling, strain the potatoes and add them back into the pot.

2. Preheat your oven to 400 degrees.

3. On a large pan, add on 2 chicken breasts and your semi-cooked potatoes. Drizzle with 1/4 cup olive oil on the chicken and potatoes. Squeeze juice of 1.5 lemons onto your chicken and potatoes and chicken. To your chicken, add on your salt, pepper, paprika, rosemary, dried oregano, dried basil, garlic powder, blackening seasoning, and red pepper flakes. On your potatoes, add on salt, pepper, rosemary and garlic powder. Optional: add sliced lemons on top of your chicken.

4. Put this into the oven for 45 minutes (depending on thickness of chicken breasts). Make sure chicken is 165 degrees F internally before serving.

5. There will be extra juice in the bottom from the olive oil and lemons. Use this sauce to top your chicken and potatoes at the end. Enjoy!