Rosemary Lemon Chicken Skillet

Ingredients

1 lbChicken Breast (sliced in half)

2 tbspsRosemary (chopped)

2Lemon (divided, 1/2 sliced into rounds, 1/2zested and juiced)

3 tbspsExtra Virgin Olive Oil (divided)

3Garlic (cloves, minced)

1 tspSea Salt

2Sweet Potato (cubed)

4 cupsBaby Spinach

Directions

1. Make the chicken marinade by combining rosemary, lemon juice, lemon zest, half of your olive oil, garlic and salt in a bowl. Mix well. Add chicken breast halves and marinade to a zip loc bag and seal. Shake and set aside while you prep the rest.

2. 2.Preheat oven to 425ºF (218ºC).3.Heat remaining olive oil over medium-high heat in a large cast iron skillet.

3. Add sweet potatoes and cook until potatoes soften (about 5 minutes) and remove from heat.

4. Arrange chicken breast halves and lemon slices over the sweet potatoes in the cast iron skillet. Pour the remaining marinade from the ziplock bag over the sweet potatoes. Bake uncovered for about 40 to 45 minutes, or until chicken and potatoes are fully cooked.

5. Remove from oven and plate sweet potato and chicken over a bed of spinach. Enjoy!

Notes

• Make it Vegetarian: Use cauliflower steaks instead of chicken.

• Leftovers: Store in the fridge for up to three days.