Ingredients:
3 tsp vegetable oil -- divided
3 tsp garlic -- minced & divided
1 tsp lemon peel -- grated
1/2 tsp thyme
1 1/2 tsp salt -- divided
1 fresh ground black pepper
2 lb chicken breast halves
1 without skin
3 small red onions -- quartered
1 bunch broccoli -- cut into spears
4 zucchini -- 1/2 then 1/4
1 lenthwi
1 red bell pepper -- cut in
1/2 strips
Instructions:
Preheat oven to 450F. Combine 1 teaspoon oil, 1 teaspoon garlic, the
lemon peel, thyme and 1/2 teaspoon each salt & 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 1/2 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.
Recipe By : Ladies' Home Journal - January 1994
From:
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Lemon-Garlic Chicken & Vegetables Recipe provided by Recipes To-Go
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