Baked Rosemary-Lemon Chicken Breasts (Serves 4)

2 tbsp avocado oil

4 chicken breasts

2 cups cubed sweet potatoes

1 red onion, sliced thin

Juice of 1 large lemon

2 tbsp rosemary

1 tsp each marjoram and thyme

6 minced garlic cloves

1 large lemon, sliced

Salt and pepper to taste

Preheat your oven to 400 degrees. In a small bowl, mix together lemon, rosemary, thyme, marjoram and minced garlic. Heat the oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and then place in skillet, along with the sweet potato cubes and onion slices. Cook until the chicken breast is brown, about 5 minutes. Flip chicken over pour the lemon mixture over the skillet contents. Top with the lemon slices and bake for 30 minutes, or until the chicken is cooked through. Serve on a bed of greens and enjoy!