Roasted organic chicken Breast with Rosemary and roasted carrots with onion
Ingredients
1/4 cup fresh rosemary or more to taste
2 to 4 Tbsp. Dijon Mustard
1 Tbsp. olive oil
4 organic boneless chicken breasts
Himalayan salt and pepper to taste
Zest of one lemon (squeeze juice for topping a green salad later)
Organic garlic and pepper to taste
1 onion cut in wedges
1 bunch of organic carrots peeled and cut into long pieces.
Instructions
Preheat oven to 400F. Toss carrots and onion wedges with olive oil organic garlic powder and Himalayan salt and organic pepper. Roast in preheated oven for 15 minutes prior to adding chicken. Carrots are done when you stick with fork and they have a slight crunch to them. (Do not worry if you over cook. They will be yummy anyway) Combine rosemary and zest and olive oil in bowl to make a rub. Rub over both sides of organic chicken and season with salt and pepper and garlic powder. Put in coated pan with olive oil and bake for 5 minutes. Then turn down oven to 350F. Bake until cooked through maybe another 5 to 10 minutes. Leave carrots in oven until done. Don’t overcook.
Notes
Can serve with roasted cauliflower or asparagus or any vegetable you have on hand or is your favorite. Add a salad and toss with lemon and olive oil dressing