1boneless, skinless chicken breastsliced in half lengthwise
1Tbspolive oil
2clovesgarlicminced or grated
2tsplemon zest
2tsplemon juice
½tspsalt
½tspblack pepper
1largeRusset potato
½poundBrussels sproutstrimmed and halved lengthwise
1Tbspbuttercut into small pieces
Instructions
Preheat oven to 425℉. Prep a sheet pan with cooking spray.
Cut chicken breast in half lengthwise to create to two similar sized pieces of chicken.
Stir together oil, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl. Add the chicken, turning to coat.
Prep the potato by cooking in the microwave for 3-4 minutes until starting to get tender. Allow to cool slightly then chop into bite-sized pieces.
Remove the chicken from the marinade. Place the chicken, potato, and Brussels sprouts on a sheet pan in an even layer. Drizzle the lemon garlic marinade over the chicken and veggies and toss to coat. Add a little extra olive oil if the veggies aren't well coated. Sprinkle the butter pieces over the vegetables.
Bake until the vegetables are tender and starting to brown and the chicken is cooked through, about 25 minutes. Serve immediately.