I’m a big fan of healthy simple meals that are easy to make and don’t cost too much. After all, I don’t like spending hours in the kitchen. I like being efficient while creating meals I will genuinely enjoy. And if it doesn’t break the bank then I am all for it! Recently, Kris and I decided to challenge ourselves to make a healthy meal under $20. We decided to go to Whole Foods to get the ingredients for it and while we were there we decided we’d make a lemon garlic chicken with roasted potatoes and veggies recipe. I know it sounds like a mouthful but it was (and is) so delicious and so worth it.
Plus, not only is it under $20, it makes enough for 3-4 servings! That’s a total win for me considering I love meal prepping and want to be as efficient as possible when I’m in the kitchen. And did I mention it was delicious? After all it’s hubby-approved so you know it’s good!
Anyway, enough talking about the recipe. Let’s get cooking, shall we?
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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- 2 chicken breasts
- 1 lemon
- 4 garlic cloves
- 1/2 Cup chicken broth
- 1 Tbsp Italian Seasoning
- Himalayan pink salt to taste
- pepper to taste
- 1.5 lbs yellow and red potatoes
- 1 Cup baby carrots
- 1 lbs white mushrooms
- 1/2 onion
- 1 tsp thyme
- 2 tsp oregano
- 1 tsp basil
- 1 tsp Italian Seasoning
- avocado oil
Ingredients
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- Pre-heat oven to 400F. In a small bowl mix lemon juice, 2 minced garlic cloves, 1/2 Cup chicken broth, 1 TBSP Italian Seasoning and salt and pepper to taste.
- In a pan over medium heat, add avocado oil and cook the chicken breasts until lightly brown, about 2 minutes each side.
- Once the chicken has been browned, place it in a baking dish and pour the lemon mix over it. Bake for 40 minutes, taking it out halfway to pour the juice from the sides on to the chicken.
- While the chicken bakes add the carrots, mushrooms, onion, and 2 minced garlic cloves to a pan over medium heat. Add the Thyme, Oregano, and Italian Seasoning and mix well while the veggies cook completely, about 10 minutes.
- Boil the potatoes for about 10 minutes for faster roasting in the oven. After the 10 minutes, take them out of the water, cut each potato into 4 slices and place in a bowl with 2 TBSP avocado oil, 1 tsp Basil, and 1 tsp Oregano. Mix well and transfer to a pan with aluminum foil.
- Place the potatoes in the oven at 400F and bake for about 15 minutes or until they’re slightly brown.
- Serve everything and enjoy! This recipe makes about 3-4 servings.
I hope you enjoyed this lemon garlic chicken with roasted potatoes and veggies recipe. If you try it let me know what you think. Also, feel free to share your favorite recipes with me in the comments section or DM me on Instagram. Happy cooking!
