Roasted Lemon Garlic Chicken & Veggies

Wednesday, March 13, 2013

From our skinny table to yours ...

Tonight we're making a super simple roasted chicken & veggie supper. Not only is this easy to prepare but it's a one dish meal which means easy cleanup & we love that!

This meal is truly about learning the method verse the recipe. We used a combination of squash, carrots and brussel sprouts (if you think you don't like these, try them again because they are delicious when roasted!) but you can use any veggies you have on hand. Asparagus, zucchini, cauliflower, red bell peppers or sweet potatoes would all be delicious here. Then season this up with fresh lemon slices, garlic, onion and fresh basil. Top your veggies with lean chicken breast and toss to combine all the flavors. Pop this in the oven for about 30-40 minutes depending on the size of your chicken & veggie chunks and you're done. It's that easy!

Hope you enjoy this one :)

Nutrition Facts Per Serving
Serves 4
Calories: 255
Fat: 8.3 grams
Carbs: 22.1 grams
Dietary Fiber: 6.8 grams
Protein: 27.8 grams

1 pound boneless skinless chicken tenderloins
3 lemons
2 yellow squash
1/2 pound Brussel sprouts
1/2 pound carrots
5 garlic cloves
1/2 white onion
Handful fresh basil
2 tbsp extra virgin olive oil
2 tbsp of dry white wine (can be omitted if you don't have it on hand)
Salt & Pepper

Let's Get Cooking!
1. Slice 2 lemons and both squash and place in baking dish. Add peeled and sliced carrots.
2. Chop off the bottom end of each brussel sprout and peel off outer leaves. Toss in baking dish.
3. Mince garlic, slice onion and thinly slice basil leaves and mix with veggies.
4. Top with chicken and season dish with salt & pepper.
5. Add olive oil, white wine & juice of remaining lemon & toss to combine.
6. Preheat over to 400 degrees and bake for 30-40 minutes until chicken is cooked through. Plate up & enjoy!

Makes 4 healthy portions :)

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