{ simple lemon rosemary chicken & roasted veggies }

 serves 2

  • 2 organic free-range chicken breasts, butterflied and cut in half
  • 2 cloes garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • juice from 1/2 lemon
  • 2 tablespoons olive oil 
  • sea salt
  • black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 1-2 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side. Serve with oven roasted veggies {recipe below} or your favorite side.




  • 1 medium organic zucchini
  • 2-3 large organic carrot sticks
  • 1 tablespoon or so-- olive oil
  • sea salt
  • black pepper
  • any seasoning of your choice

1. Preheat oven to 425 F. Cut your veggies into sticks/wedges, making sure they are even in thickness.

2. Line a baking tray with tin foil or parchment paper and spray with olive oil/coconut oil spray. {<--kind of like PAM}

3. Season your veggies--go with the usual salt & pepper and if you like, or branch out to one or two more: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage--really, whatever you want and goes well with your meal. {we usually stick with salt & pepper, garlic powder, and a small dash of cayenne pepper for spice}

4. Lightly toss your vegetable sticks/wedges with a tablespoon or so of olive oil {not too much} and the herbs and spices.

5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.


Posted on September 24, 2014 .