Main Meals Recipes

Healthy Lemon Chicken with Roasted Veggies

This recipe is really easy to make but looks impressive on a plate. I like to cook more vegetables than I need so that I can use them in other meals in the week. It takes about 15/20 mins to prepare – most of your time will be used trying to chop through the butternut squash but it’ll be worth it I promise!

Ingredients
Skinless chicken breasts (1 per serving)
1 Butternut squash
5 Carrots
1/2 Bag baby/new potatoes
6 Sprigs rosemary
1/2 Cup olive oil
1/4 Cup mixed seeds – I like to use pumpkin and sunflower seeds
4 Cloves garlic
1 Lemon
Salt

Method
Chop the carrots in half and then down the middle, cut the butternut squash to roughly the same size and cut the new/baby potatoes in half. Place these in the bottom of the roasting pan.
Get your chicken breasts and place them on top of the veggies
Slice the lemon thinly and place on top of the chicken.
In a separate bowl, mix the olive oil, salt, garlic rosemary and seeds together. Once mixed pour over the chicken and veggies.
Place in a preheated oven of 200 degrees and cook uncovered for roughly 50 mins – 1 hour

Mazzoni Says

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3 Comments

  • Reply Isabella March 24, 2015 at 5:04 am

    Wonderful recipe idea, I love anything flavored with lemon!! 😉
    Keep up the great work!
    XOXO,
    Isabella

  • Reply Mazzoni Makes – Quinoa Salad with Shredded Chicken | Mazzoni Says May 15, 2015 at 2:12 pm

    […] butternut squash and seeds to bulk it out! Once a week, I roast lost of chicken breast using this recipe and then use the chicken breast and roasted veggies in different recipes over the week. If you are […]

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