Lemon-Garlic Chicken & Vegetables
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
vegetable oil
divided |
|
| 3 | teaspoons |
garlic
minced, divided |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
thyme
|
*
|
| 1 ½ | teaspoons |
salt
divided |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | pounds |
chicken breast halves, boneless, skinless
skinless |
|
| 3 | small |
red onion
quartered |
|
| 1 | bunch |
broccoli florets
cut into spears |
*
|
| 4 | each |
zucchini
cut in 1/2, then 1/4 lengthwise |
|
| 1 | each |
sweet red bell peppers
cut into 1/2 inch strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
divided |
|
| 15 | ml |
garlic
minced, divided |
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
thyme
|
*
|
| 7.5 | ml |
salt
divided |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 907.2 | g |
chicken breast halves, boneless, skinless
skinless |
|
| 3 | small |
red onion
quartered |
|
| 1 | bunch |
broccoli florets
cut into spears |
*
|
| 4 | each |
zucchini
cut in 1/2, then 1/4 lengthwise |
|
| 1 | each |
sweet red bell peppers
cut into 1/2 inch strips |
|
Directions
Preheat oven to 450℉ (230℃).
Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and ½ teaspoon each salt andamp; pepper in large bowl.
Add chicken and onions; toss well to coat.
Spread on jelly-roll pan and roast 40 minutes.
Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and ½ teaspoon pepper.
Add remaining vegetables; toss well.
Spread on another jelly-roll pan.
Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.
