One Pan Lemon Chicken 30 minutes Chicken Breast (skinless and boneless) Mini Potatoes (halved) Brussels Sprouts (halved) Extra Virgin Olive Oil Lemon (juiced and zested) Rosemary (fresh, chopped) Sea Salt & Black Pepper (to taste) 415 17g Saturated 3g 36g Fiber 7g 32g Use another green veggie instead such as green beans, asparagus or broccoli. Use chicken legs or thighs instead and increase cooking time as needed. Add additional spices such as oregano, thyme or chili flakes. Use diced regular potatoes. An even better chicken breast dinner, thanks to white wine. Check out our recipe for Drunken Chicken with Mushrooms. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the chicken breast, potatoes and brussels sprouts on the pan. In a small bowl, mix together the extra virgin olive oil, lemon juice, lemon zest, rosemary, sea salt and pepper. Mix well then drizzle over top of the chicken, potatoes and brussels sprouts. Bake for 25 minutes or until the chicken is cooked through. Divide onto plates and enjoy! http://www.beyondyourscale.com