Lemon Chicken and Cinnamon Glazed Root Vegetables

Calories	Protein	Fiber
237 Per Serving	25g Per Serving	4g Per Serving

Ingredients - Servings  4

for the Cinnamon Glazed Root Vegetables:

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• 1 small raw sweet potato (cut into 1-inch cubes, peeled if desired)

• 1/2 cup baby carrots (cut into 1-inch pieces)

• 1 small turnip (cut into 1-inch cubes)

• 1 Tbsp. extra virgin olive oil

• 1 Tbsp. light tub margarine

• 1/2 tsp. cinnamon

• 1 tsp. brown sugar

  
  

For the Lemon Chicken:

• non-stick Cooking spray

• 4 boneless, skinless chicken breasts (all visible fat discarded)

• 1 lemon

• 1/4 tsp. black pepper

• 1/2 tsp. dried parsley

• 1/2 tsp. dried oregano

  
  

Directions

For the Cinnamon Glazed Root Vegetables:

• Preheat oven to 400 degrees.

• Combine vegetables in a medium mixing bowl and toss with olive oil to coat.

• Spread vegetables on a baking sheet and bake for 20 minutes.

• Stir vegetables and bake an additional 20 minutes until vegetables are tender (pierce easily with a fork) and are lightly browned.

• Return vegetables to mixing bowl and add margarine, cinnamon and brown sugar.

• Toss until margarine is melted and vegetables are coated with cinnamon and sugar.

For the Lemon Chicken:

• Pound chicken to even thinness (about 1 inch).

• Spray a large skillet with non-stick cooking spray, place over medium heat.

• Add chicken to skillet and squeeze juice of ½ the lemon over the chicken.

• Sprinkle pepper, parsley and oregano over the chicken.

• Cook for 5-10 minutes on each side

We hope you enjoy this as much as we do! Let us know!