I just made this recipe this week. It is all whole foods, a healthy portion of olive oil, super easy, and came out fabulous. It would also be easy to cut in half or even to just make a single portion (I wouldn't try to double it, however, unless you have two large pans to cook it in).
It is also endlessly flexible. I added diced red and yellow bell pepper to it. You could add onions, broccoli, carrots, or other veggies. (Don't add too many veggies, or you'll need to add more olive oil. Maybe try onions one time, broccoli the next.) You could swap out butternut squash for the potatoes. You could use a different herb.
Roasted Chicken and Potatoes- 1 lb chicken breast, sliced (buy chicken tenders if you don't want to bother slicing it)
- 1 lb sweet potatoes, sliced (ok, you might have to slice these yourself, but you don't have to peel them)
- 1 tsp minced garlic (from a jar, if you don't want to mince your own garlic)
- 1 tbsp minced fresh rosemary and a few whole sprigs of rosemary
- sea salt and pepper to taste
- 1 tbsp olive oil
Mix all ingredients together in a big bowl. Drizzle with olive oil and mix until everything is coated with the olive oil.
Pour mixture into a large roasting pan or a rimmed cookie sheet (water will be released during cooking, so you want something with sides). A darker pan is better, but not absolutely critical. Make sure the whole rosemary sprigs are buried in the other other ingredients.
Cook at 400 degrees for 20 min or so, until chicken is done and things start to brown. I poured off some of the water that was released about half-way through and sprayed with olive oil spray (since some of the olive oil surely poured off with the water).
This makes four servings at about 280 calories per serving. Have a nice-sized green salad on the side and you've got yourself a meal.