Simple Lemon Rosemary Chicken & Roasted Veggies

  • Serving Size2

    Ingredients

    • 2 (4 oz) chicken breasts, butterflied and cut in half
    • 1 medium zucchini
    • 2-3 large carrot sticks
    • 2 garlic cloves, minced
    • 2 T fresh rosemary, minced
    • Juice from 1/2 lemon
    • 3 T approved oil
    • Sea salt and black pepper, to taste
    • Garlic powder, to taste
    • Small dash of cayenne pepper for spice (optional)

    Directions

    1

    Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, approved oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 1-2 hours.

    2

    Preheat oven to 425 F. Cut your veggies into sticks/wedges, making sure they are even in thickness.

    3

    Line a baking tray with tin foil or parchment paper and spray with approved oil spray. Season your veggies with salt & pepper, garlic powder, and a small dash of cayenne pepper for spice.

    4

    Lightly toss your vegetable sticks/wedges with a tablespoon of approved oil and the herbs and spices.

    5

    Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

    6

    While veggies are cooking saute or grill the chicken until cooked through, about 4-5 minutes per side. Serve and Enjoy!

    Recipe adapted from: paleonit.blogspot.com

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