My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 5 min
Cook: 30 min
Preheat the oven to 400 F. In a large zip top bag, add in a couple tablespoons of olive oil, lemon zest, grated onion, red pepper flakes, salt and pepper. Add in the chicken breast and massage the marinade into the chicken. Let sit for 15 minutes in the fridge. On a large sheet pan, toss together the zucchini, rosemary, fingerling potatoes, a little olive oil, salt and pepper. Spread out in an even layer. Remove chicken from marinade and place on a separate sheet pan lined with foil. Place both trays in the oven. Roast for 30 minutes or until potatoes are tender and chicken is cooked through. Serve together.
Plant-based: Use pressed and drained firm tofu instead of chicken.
Kid-friendly: Roast their favorite veggies and serve with yogurt ranch or ketchup.
Leftovers: Chop up potatoes, veggies and chicken and toss with a little yogurt ranch dressing. Serve on a lettuce wrap.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.