Healthy and Easy Lemony Chicken Breasts and Roasted Potatoes

I’m on a health kick. I’m doing my best to Eat Clean and Lean. So, my challenge lately is to prepare meals that both my family and I can eat. They need to have a healthy component of protein, vegetables, complex carbs, plus enough flavour and fun to satisfy growing teenage boys. My kids are well-versed in eating good food; I already make nearly everything from scratch. But, they still like their wings, chili and pasta and I don’t want double the work every time I cook dinner (or a repeat of last Friday where they ate Pasta Bolognese and I ate a baked chicken breast and brown rice).

 

I came up with this recipe for Greek-inspired lemony chicken breasts after craving the flavours of sunshine and the beach (and wondering what to do with a package of chipper chicken). I amped up it’s nutritional value by replacing some of the Olive Oil with melted Coconut Oil, and lower glycemic baby potatoes.

 

Lemony Chicken Breasts and Roasted Potatoes

 

What You’ll need:

Six nice size boneless chicken breasts

Enough mini-potatoes (I like the ones I get at Costco, and make about 4-6 potatoes per person)

2 large onions, peeled and quartered

2-3 cloves of garlic, chopped finely

1 cup lemon juice (bottled or freshly squeezed

2 tbsp of organic Coconut Oil, divided in half

2 tbsp olive oil

Freshly ground kosher salt and black pepper, dried oregano, paprika

About 1 to 1 1/2 cups of water

 

What you’ll do:

Preheat the oven to 400 degrees.

 

Rinse and dry the chicken breasts. In a large mixing bowl, combine the chicken with the garlic, 1/2 cup of lemon juice, one tbsp of coconut oil, and oregano, salt and pepper to taste. Set aside to marinate.

 

Baked lemon chicken and potatoes

Clean Eating Lemon Chicken and Potatoes

 

Place the potatoes and onions in a large pyrex dish or other baking pan. Pour in the remaining 1/2 cup of lemon juice, 1 tbsp of melted coconut oil, 2 tbsp olive oil, and mix to combine. Grind in salt and pepper and oregano to taste, and mix to combine. Add water to about 1/2 way up the pan. Place the dish in the oven.

 

Bake for 30 minutes.

 

Add the chicken to dish, squeezing in and around the potatoes (or on top, whatever works). Pour the chicken marinade over top, and sprinkle with paprika for colour. Put the dish back in the oven and cook for another 30 to 40 minutes, until chicken is cooked through. Baste once or twice with the pan juices.

 

I served this with Cauliflower leek soup to start and a side of sugar snap peas sauteed with more coconut oil (it’s good for you, or so I hear. Alls I can tell you is it made the food taste really great.)

 

Baked lemon chicken breasts and roasted potatoes

Healthy and Easy Lemon Chicken and Roasted Potatoes

 

Note:  You could make this with chicken-on-the-bone, just cook the potatoes for shorter before adding the chicken, and cook the poultry for about an hour.

 

 

 

 

 

 

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