Recipe makes 2 large servings.

Macros Per Serving: Protein: 33g  |   Fat: 13g  |  Carbs: 94g  |  Fiber: 16g  |  Calories: 587

INGREDIENTS:

• 1 pound boneless, skinless organic chicken, cut into smaller pieces
• 4 potatoes, peeled and cut into small pieces
• 3 carrots peeled and cut into ½ inch pieces
• 1 onion, thinly slivered
• 2 garlic cloves, thinly sliced 
• Juice of 1 lemon
• Large handful fresh rosemary, stripped off stem & roughly chopped
• Himalayan salt and black pepper, to taste
• 1 handful sulfite-free sun-dried tomatoes, cut into small pieces (optional)
• 1 handful raw pine nuts (optional)
• Chicken broth

DIRECTIONS:

1. In a saucepan, sauté potatoes and carrots in a small amount of water with salt and pepper for about ten minutes, or until just starting to get tender. 
2. Add in onions, garlic and cook a little more. 
3. Next add sundried tomatoes, pine nuts, half the fresh rosemary, and half the lemon juice.  
4. After all has simmered for a little while, most of the cooking water should be gone.  Place all chicken pieces in a large Pyrex baking dish. Cover chicken with everything you just cooked, and then fill the pan with 1-2 inches of chicken broth.   
5. Bake covered at 375℉ for 30 minutes, or until chicken is cooked through. Uncover and bake again at 350℉ for an additional 10 minutes.   

Serve with a salad and enjoy!