Lemon and Rosemary Baked Chicken

This meal was the first one this week that didn't require a great amount of prep work, or a crock pot! It was simple but still had good flavors, and was relatively light. 

Ingredients:

1.5-2 lbs boneless, skinless chicken breast

2 lemons

several sprigs of rosemary

a few chopped carrots

garlic powder

salt

pepper

oil

Directions: Preheat oven to 400 degrees. Line a baking sheet lightly with olive oil. Place chicken breasts in pan and sprinkle with salt, pepper and garlic powder to your taste preferences. Chop carrots and place around the chicken breasts. Drizzle olive oil on the chicken and carrots. Rip off the leaves of a rosemary sprig and sprinkle them over the dish. Cut a lemon in half and squeeze the juice from it over the dish. Halve the remaining rosemary and lay it over the chicken and carrots. Slice the rest of the lemons and place them on top. Bake for 40 minutes (give or take depending on thickness of chicken breasts).

Recipe credit to: Annieeatsclean