Recipe of the Week: 6/14/19

When following a nutrition plan you will most likely find yourself eating a fair amount of chicken breast. It can be difficult find new inventive ways to cook it. I use to struggle with chicken breast, growing tired of it as the week progressed so this week I wanted to explore some tasty chicken recipes. This Lemon Greek Chicken recipe with roasted tomatoes and brussel sprouts it delicious, and the leftovers can easily be turned into multiple dishes through out the week. This dish can easily be served with rice, pasta, in a salad, the list is endless.

Lemon Greek Chicken recipe with roasted tomatoes and brussel sprouts

2- Boneless, skinless chicken breasts

2- lemons

1- container of grape or cherry tomatoes

1/2 lbs- brussel sprouts

3 tsp- dried Greek Oregano

1 tsp- dried Rosemary

1 1/2 tsp- garlic powder

1/2 tsp- salt

1/2 tsp- black pepper

2 tbsp- olive oil

Directions:

1- Preheat oven to 350 degrees

2- Juice one of the lemons, cut the other lemon into slices. Combine juice with olive oil, oregano, rosemary, garlic powder, salt, and pepper. Set aside tbsp of mixture aside.

3-Clean tomatoes and brussel sprouts. Cut tomatoes and brussel sprouts, place into a bowl. Toss with lemon juice, spices, and olive oil mixture.

4- Place chicken breast on a sheet pan. Rub both side with the 2 tbsp of lemon juice, olive oil, and spice mixture. Place tomatoes and brussel sprouts on sheet pan and place lemon slice on top of chicken breast.

5- Bake for approximately 35 minutes or until chicken in done.


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