Lemon and Herb Roasted Chicken with Potatoes

MAKES 6 SERVINGS

This one-dish meal is a showstopper. Simply gather your ingredients, chop them up, and let the oven do the rest. The zesty garlic, bright lemon, and refreshing cilantro elevate your typical chicken and potatoes into a Mediterranean classic. Loaded with protein and fiber, this recipe is a satisfying way to refuel!

INGREDIENTS

2¼ pounds boneless, skinless chicken breast, cubed
2 pounds potatoes, cut into ½-inch pieces
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
½ cup chopped fresh cilantro
10 garlic cloves, chopped
1 tablespoon salt
1 teaspoon black pepper

INSTRUCTIONS

1. Preheat the oven to 400°F and coat a baking dish with nonstick cooking spray.
2. Place the cubed chicken breast and potatoes into the prepared baking dish.
3. Whisk together the lemon juice, olive oil, cilantro, garlic, salt, and black pepper in a bowl. Pour the mixture over the chicken and potatoes.
4. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Remove the aluminum foil and place the baking dish back in the oven for an additional 10 minutes, until the potatoes are golden and cooked through.
6. Remove the baking dish from the oven and allow to cool for 10 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here