Simple Lemon Rosemary Chicken & Roasted Veggies

  • Serving Size2


    • 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)



    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.


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


    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.


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


    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.


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

    Recipe adapted from:

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