Rosemary Roasted Chicken with Sweet and Red Potatoes

Ingredients:

4 tbsp olive oil

2 tsp of himalayan sea salt

4 tsp of paprika

3 tsp of rosemary leaves

2 tsp minced garlic

1 tsp of ground black pepper

4 med-thinly sliced chicken breasts

1 1/2 pounds of sweet and small red potatoes

Directions:

Mix all spices and olive oil in large bowl. Add chicken to coat and remove then add potatoes to bowl and coat them as well with spice mixture. Arrange chicken and potatoes in a single layer on foil-lined baking pan sprayed with non-stick cooking spray.

Roast in preheated 425 degree oven for 30 minutes or until chicken is cooked through and potatoes are tender.

I served this dish with fresh green beans sauteed with a little olive oil or coconut oil and sea salt.

Enjoy! 

---->For those of you following the Fix, 1 yellow and 1 red and 1 green 

Once cooked, measure out your sweet potatoes in a yellow and pour on plate, same with chicken once sliced and your green beans. ;-)