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Rosemary Lemon Chicken Skillet

Rosemary Lemon Chicken Skillet

You will love this easy Rosemary Lemon Chicken skillet meal of juicy chicken breasts marinated in anti-inflammatory spices and herbs, and lemon, garlic, olive oil, and rosemary. Baked to perfection with sweet potatoes and served over a bed of spinach for a complete meal! The combination of lemon with the sweet potatoes is an unexpected, delicious surprise.

The heat from the sweet potatoes and chicken will wilt the spinach on the plate, but if you prefer you can cook the spinach just until wilted before serving. If you don’t have rosemary (one of our fave anti-inflammatory herbs), feel free to substitute with herbs such as oregano, thyme, or herbs de Provence. A perfect meal for the whole family.

Pair with a beautiful appetizer of our Cashew Avocado Spread spread on seeded crackers (grain-free, and gluten-free of course!), or dip fresh veggies into the spread. Yum!

Rosemary Lemon Chicken Skillet

Rosemary Lemon Chicken Skillet

You will love this easy Rosemary Lemon Chicken skillet meal of juicy chicken breasts marinated in anti-inflammatory spices and herbs, and lemon, garlic, olive oil and rosemary.

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Prep Time
20 mins

Cook Time
40 mins

Total Time
1 hour

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Course
Main Dish

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Servings
4

Ingredients

  • 1 pound chicken breast breasts sliced in half
  • 2 tablespoons fresh rosemary chopped
  • 2 lemons 1 zested and juiced, 1 sliced into rounds
  • 3 tablespoons extra virgin oil divided
  • 3 cloves garlic minced
  • 1 teaspoon sea salt or to taste
  • 2 sweet potatoes cubed
  • 8 cups baby spinach

Instructions

  1. Make the chicken marinade by combining rosemary, lemon juice, lemon zest, half of your olive oil, garlic and salt in a bowl. Mix well.
  2. Add chicken breast halves and marinade to a ziploc bag and seal. Shake and set aside while you prep the rest.
  3. Preheat oven to 425ºF.
  4. Heat remaining olive oil over medium-high heat in a large cast iron skillet. Add sweet potatoes and cook until potatoes soften (about 5 minutes) and remove from heat.
  5. Arrange chicken breast halves and lemon slices over the sweet potatoes in the cast iron skillet. Pour the remaining marinade from the ziplock bag over the sweet potatoes.
  6. Bake uncovered for about 40 minutes, or until chicken and potatoes are fully cooked.
  7. Remove from oven and plate sweet potato and chicken over a bed of spinach. Enjoy!

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Keywords: anti-inflammatory diet recipes, anti-inflammatory spices, easy chicken skillet, rosemary lemon chicken, skillet meal

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