Is there anything better than the smell of fresh rosemary? Oh my goodness, I really don't know. And how it fills the kitchen when you bake it with lemon and garlic? I love when a dish makes my home smell so good that if someone stops by, I know they'll want to stay for dinner. And it tastes just as good as it smells.
* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos, Worcestershire sauce or tamari.
YIELD 4 servings
INGREDIENTS
1 pound boneless, skinless chicken breast tenders
4 medium potatoes, diced
1 tablespoon oil - butter, ghee or coconut oil, melted (my preference is butter or ghee, but coconut oil will work too if you're strictly non-dairy)
4 to 5 large mushrooms, sliced
6 to 8 ounces cherry or grape tomatoes, halved
Coconut oil to coat casserole dish and skillet
For Marinade
1 teaspoon fresh rosemary, finely chopped
1 lemon's juice (2-3 tablespoons)
1 tablespoon dijon
1 tablespoon minced garlic
2 teaspoons tamari
1/2 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
1. Mix marinade and toss mushrooms and tomatoes into it to coat
2. Place chicken tenders in large oiled casserole dish and pour the tablespoon of melted oil over top
3. Pour mushrooms/tomatoes/marinade over chicken, cover and allow to marinate in the fridge for at least 30 minutes, and ideally several hours
4. Bake at 350F for 25 minutes, until thickest piece of chicken is cooked through
5. During the last 15 minutes of baking, heat a skillet on medium with a little oil and toss diced potatoes in, stirring occasionally until gently browned and tender
6. Serve chicken over potatoes
7. This dish produces so much yummy, saucy juice, spoon it over the chicken and veggies before digging in