Skip to the content
2-3 lbs. chicken breast
1 lb. baby purple or red potatoes
½ onion, cut in strips
2 lemons, 1 sliced and 1 juiced
⅓ cup olive oil
2 garlic cloves, minced
1 tablespoon fresh Rosemary
½ teaspoon crushed red pepper flakes
1½ teaspoon salt
½ teaspoon fresh ground pepper
Preheat oven to 400°F.
Spray a 13-in. x 9-in. baking dish and arrange chicken, potatoes, sliced onion and lemon slices evenly in pan.
In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
This picture does not do it justice, but this is the view from my lunch container 😉 Recipe adapted from http://laughingspatula.com/easy-roasted-lemon-chicken-with-potatoes-and-rosemary/
3 lb. sweet potatoes
1 large cauliflower
⅓ cup olive oil, or oil of choice
2 cloves garlic
salt & pepper, to taste
¼ cup unsweetened almond milk, or milk of choice
Paprika, for garnishing
In a large pot, combine sweet potatoes, parsnips and several dashes of salt. Add enough cold water to cover vegetables and bring to a boil.
Once boiling, reduce heat, and add cauliflower. Simmer for about 15 minutes or until potatoes, parsnips, and cauliflower are very tender.
Once vegetables are tender, drain vegetables well and return to empty pot.
In batches, in a food processor or with a potato masher, purée vegetables until smooth and transfer to large bowl.
Add salt, pepper, garlic, oil, and milk and stir well.
Top with paprika and enjoy!
1/4 cup olive oil
6 sweet potatoes, cubed
2 large peppers (any color, diced)
1 large sweet onion
salt and pepper, to taste
Heat oil in a large skillet over medium-high heat, and fry sweet potatoes for about 5 minutes.
Add peppers and onions. Season with salt and pepper.
Cook for at least 15 minutes or until tender, turning sweet potatoes frequently.
3-4 medium-sized sweet potatoes
2-3 tablespoons olive oil
garlic salt (or salt + garlic powder), to taste
pepper, to taste
1/2-1 tablespoon chili powder depending on how much of a “kick” you want them to have
Preheat oven to 400F.
Cut sweet potatoes in evenly-sized (as much as possible) wedges and place in a Ziploc bag.
Add olive oil, garlic salt, pepper, and chili powder to bag with sweet potato wedges and shake until coated.
Spread out in a single layer on a baking sheet and bake for about 25-30 minutes.