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This past weekend I cooked dinner for Jon since he has been so busy with classes and his internship! We are both eating healthy so I wanted to make dishes that were light and calorie-conscious. After much recipe searching and decision making, I came up with a fabulous (and quick) menu: lemon and rosemary roast chicken, Parmesan roasted asparagus and rosemary red potatoes.

This meal serves 2 People

Lemon and Rosemary Roast Chicken

Ingredients:

3-4 Pieces Boneless, Skinless Chicken Breast

1 Lemon

1 cup Low-Sodium, Fat-Free Chicken Broth

Rosemary

Kosher Salt

Pepper

Preparation:

Preheat oven to 450.

Pat chicken breasts dry and slit each piece down the side creating a pocket. Place 1-2 rosemary sprigs and 2 thinly sliced lemons inside each chicken breast. Season both sides generously with salt and pepper.

Lay chicken flat in a 9×13 glass pan and pour in 1 cup of chicken broth. Place additional lemon slices and rosemary sprigs in the pan.

Bake chicken 30-35 minutes (I covered the dish with aluminum foil halfway through to cook faster).

Remove lemon and rosemary from chicken and spoon broth on top.

Roasted Rosemary Red Potatoes

Ingredients:

5 small red potatoes

Kosher Salt

Fresh Ground Black Pepper

1-2 Tablespoon Extra Virgin Olive Oil (enough to coat potatoes)

1/4 cup Shaved Parmesan Cheese

1/2 teaspoon Rosemary

Preparation:

Preheat oven to 450.

Slice potatoes in quarters and place in a bowl with a generous amount of olive oil, Kosher salt, pepper, cheese and rosemary. Toss together and pour potatoes onto a baking sheet.

Bake 25 minutes. Flip potatoes 3-4 times while in the oven.

Roasted Asparagus

Ingredients:

1 bunch of Asparagus (I used less since it was for 2 people)

1/2 teaspoon Kosher Salt

Freshly Ground Black Pepper

1/2 tablespoon Extra Virgin Olive Oil

Shaved Parmesan Cheese

Preparation:

Preheat oven to 450.

Snap (or cut off) ends of asparagus. If you cut off the ends, cut about 1 1/2 inches off the bottom.

Lay asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Roll asparagus around tray so all sides are coated.

Bake in oven 7-10 minutes, rolling the asparagus half-way through.

Toss with shaved Parmesan cheese and serve.

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