
Chicken with Lemon Roasted Vegetables
Directions
- PREP TIME
35 minutes - TOTAL TIME
35 minutes - YIELD
1 serving
- 2 small carrots, bias-cut into 1/2-inch pieces
- 1/2 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
- 2 green onions, cut into 2-inch pieces
- 2 teaspoons vegetable oil
- 1 teaspoon grated lemon peel
- 1 clove garlic, minced
- 1/8 teaspoon crushed red pepper
- 1 medium skinless, boneless chicken breast half (about 6 oz.)
- 1 teaspoon lemon juice
- 1/8 teaspoon dried basil leaves
- 1/8 teaspoon sea salt
- 1/8 teaspoon coarsely ground black pepper
- Fresh basil leaves (optional)
Directions
- In medium bowl toss together carrots, summer squash, green onions, oil, lemon peel, garlic and red pepper. Place in 11 x 7 x 1 1/2-inch baking pan. Bake, uncovered, at 375°F for 15 minutes.
- Meanwhile, bush chicken with lemon juice. Sprinkle with basil, salt and pepper.
- Stir vegetables. Place chicken beside vegetables in pan. Bake, uncovered, at 375°F for 13 to 18 minutes more or until chicken is no longer pink and vegetables are tender. Spoon onto serving plate. Garnish with basil leaves (if desired).