As promised this is the next part of the Roast Potatoes with lemon and Rosemary recipe that I posted yesterday. To make those baked chicken breast I marinated the chicken breast in a mix of spices – paprika and green pepper – olive oil and balsamic vinegar.
Then I grilled the breast in the oven for 25 minutes and I laid them onto chopped chard. I added fresh lemon, cherry tomatoes, and sliced brown onion to flavor the chard while cooking. After 25 minutes I brushed the top of the chicken breast with more marinade and I added in the tray the potatoes from this recipe and I cooked for 15 more minutes.
The chicken breast was really moist and tasty. The silverbeet had a lovely lemon and tomato flavor too. It was a perfectly balanced dish for a diabetes diet. A good portion of protein to feel full, leafy green vegetables and a few slow-release carbs with the roasted potatoes.