Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook.
Ingredients: [‘boneless chicken breasts’, ‘red potatoes’, ‘red bell pepper’, ‘zucchini’, ‘onion’, ‘olive oil’, ‘lemon juice’, ‘fresh garlic cloves’, ‘salt’, ‘italian spices’, ‘dried rosemary’]
Quantity of Ingredients: [“2 boneless chicken breasts, cut in 2 inch chunks “,”2 small red potatoes, quartered “,”1 red bell pepper, sliced thick “,”1 large zucchini or 1 large yellow squash, cut in 1 inch chunks “,”1 large onion, cut in 1 inch chunks “,”1/4 cup olive oil”,” lemon juice, of 1 lemon “,”3 fresh garlic cloves, diced “,”1/2 teaspoon salt”,”1/2 teaspoon dried Italian spices”,”1/2 teaspoon dried rosemary”]
Number of Servings: 4
Steps: [‘Preheat oven to 425 degrees.’, ‘In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.’, ‘Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.’]