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Writer's pictureRebecca Fondren

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:

 
  • 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



grilled chicken kabobs with peaches


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!
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