Parmesan Crusted Chicken and Rosemary Potatoes

Easy healthy weeknight dinner that your whole family will enjoy!

I made this so quick the other night I was done in under an hour! Super easy and SOOOO much flavor!!!

We usually try to stick to a Paleo diet as that is what has always worked for my husband and I in terms of sticking to our diet and leading a healthier lifestyle. When we fist started the Paleo journey we were eating pasta at least 2 times a week, rice and other processed carbs quite a bit. Fast forward 3 years into our journey and I can honestly say I do NOT miss pasta or rice at all!! We do eat bread every now and then for sandwiches or at a restaurant, but everything in moderation right?!

Any who.. back to the recipe:) that's what you came her to get right?  Now keep in mind... this is my first time trying to remake a recipe. I always just cook with whatever I may have on hand. I use my hands A LOT... no measuring spoons. But as the Blog progresses I will try to make a better effort at getting precise measurements.

I used the following ingredients:

• 6 pcs-Chicken Thighs- trimmed and ready to cook 
• 1 2lb bag- Tri-color Potato medley 
• 1 small onion
• 1 large lemon
• garlic powder
• black pepper
• dry parsley
• fresh or dry rosemary 
• salt ( I prefer kosher)
• Parmesan cheese  (grated or fresh is ok)
• For chicken 2 pinches of salt / 2 pinches of garlic powder/ 1 pinch parsley/ juice of 1 lemon
• For potatoes 2 pinches of salt/ 1 tablespoon of minced garlic/ 2 1/2 tablespoons of olive oil/ 1 tablespoon parsley/ half table spoon fresh rosemary finely chopped       (dry is ok)/ 1 pinch of black pepper/ 1 cubed onion

Chicken:

In a bowl season chicken with 2 pinches of salt, 1 pinch of black pepper and 2 pinches of garlic powder.

In a separate small  bowl, mixed 1 pinch of parsley and 1/4 cup of Parmesan cheese.

Squeeze juice of 1/2 lime and toss to coat. Set pan on med heat with 1 tablespoon olive oil. Place breasts on pan and cook for about 4 minutes on each side.

For this last step, squeeze remaining 1/2 lime juice on chicken breasts and coat with Parmesan cheese and parsley. Cook for and additional 2 minutes or until brown and crispy and flip. Coat the other side with Parmesan cheese and cook for an additional 2 minutes or until brown and crispy. Remove from heat once done.

Potatoes: 

Rinse and cut potatoes in half.

Mince fresh rosemary

Mince 1 small onion

In a large pan add 2 1/2 tablespoons of olive oil, 1 tablespoon of minced garlic and 1/2 tablespoon rosemary. Saute for 2 minutes on med low... until you start to smell the rosemary

Add in the onions and potatoes and sprinkle with the 1 pinch black pepper and 2 pinches of salt. Stir the potatoes to coat with all the spices. Raise heat to med or med-high.. Cover with lid and let cook for 4 minutes. Open and stir - Cover and let cook for another 4 minutes or until golden brown on the outside.