Here’s an easy recipe that can save you some time in the week and the best part is that it’s healthy – that’s always a plus. I’m always trying new recipes by throwing whatever I have from the fridge onto a pan and this was the perfect meal to do just that. My rosemary-lemon chicken recipe is only for one serving size but by doubling my ingredients, this would be perfect for any busy family trying to get through the week.
One Pan Lemon-Rosemary Chicken with parmesan potatoes and zucchini chips
Ingredients
Instructions
Pre-heat the oven to 350°.
While the oven is pre-heating, cut half of the zucchini into circular slices.
Mix the breadcrumbs and parmesan cheese in a bowl and scramble the raw egg in a different bowl.
Dip a zucchini slice in the egg first and then dip the zucchini slice in the breadcrumb-cheese mixture. Repeat for the rest of the slices.
Grab a pan and use foil (less of a mess). Place all the breaded zucchini slices on the foiled pan about an inch away from each other.
Grab the chicken breasts and put it on the pan with the zucchini slices. Salt and pepper the chicken and then add the rosemary and lemon slices on the chicken.
Slice up the baby potatoes and place them on the pan. Add olive oil over the potatoes and sprinkle some more parmesan, salt and pepper on the potatoes. Mix it all together.
Put the pan in the oven for about 25 minutes.
Take the food out of the oven, remove the lemon slices and enjoy! P.S. dipping the zucchini slices in ranch dressing or marinara sauce is a must.
Now that is a picture-perfect meal, enjoy!