Lemon Garlic Grilled Chicken with Baked Rosemary Potatoes & Sautéed Zucchini

It’s a new year.  For most of us, that means a clean slate and a fresh start full of ambitious resolutions that we fully intend to keep no matter what life throws our way. Those resolutions, however, can be hard to focus on when life gets in the way. Work, kids, weekends, holidays- just a few of the obstacles waiting to put a screeching halt to our determination. At Fit Food Fresh we love to lend a helping hand – it’s what we do and we love it.  We take care of the cooking, the shopping, the tedious menu planning, we deliver it to your door, and all you have to do is enjoy it. Simple enough, right?

This past week at Fit Food Fresh, we served up a deliciously juicy lemon and garlic grilled chicken.  Since we know you enjoyed it ever so much (we did too!), we’re going to give you the super simple recipe so you can make it at home. This recipe was passed down from the Fit Food Fresh top-secret family files so you won’t find it anywhere else! It’s a well-rounded and balanced option that you won’t even get the “healthy vibes” from.  And trust us, your friends and families with be fighting to get the recipe from you.

Just a few ingredients and you’ll be on your way to super chefdom!

 CHICKEN:

2 Chicken breasts

1 halved Lemon

2 Cloves finely chopped garlic

1 tablespoon of olive oil

1 pinch Italian herb blend

Salt and pepper as desired

 POTATOES:

2 regular or red potatoes cut into wedges

1 tablespoon  of freshly chopped rosemary

1 drizzle olive oil

Pinch of paprika

Salt and pepper as desired

 ZUCCHINI:

1 zucchini sliced horizontally on the diagonal

2 teaspoons of olive oil

Salt and pepper as desired

 DIRECTIONS:

Preheat your oven to 350 degrees.

Place the potato wedges in a baking or casserole dish and drizzle with the olive oil, sprinkle with the rosemary and salt/pepper.  Mix everything (by hand or spoon) to coat the potatoes and place in the oven.  Bake for 20-30 minutes or until desired tenderness.

In a small bowl, squeeze the juice from the lemon halves and mix thoroughly with the garlic, Italian herbs, and olive oil.  Coat the chicken with the mixture and arrange side by side in a baking dish.  Pour the remaining mixture over the chicken and place the dish in the oven with the potatoes.  Bake the chicken for 15-20 minutes or until juices run clear when pierced with a fork (no longer pink inside).

While the chicken and potatoes are baking, heat 2 teaspoons of olive oil in a large pan on medium heat.  When the pan is ready, add the zucchini and stir frequently until the zucchini is tender.  Add salt and pepper to your desired taste.

When everything is ready, plate your beautiful and healthy dish and most importantly, ENJOY!

We’d love to hear your feedback and see your creations on Instagram.  Please tag your photos with the hashtag: #FitFoodFreshness.  Cheers to a great 2015 ahead!