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Name: Lemon-Garlic Chicken and Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 ts Salt divided; Lenthwi; 1 ts Lemon peel grated; 3 ts Vegetable oil divided; 1 bn Broccoli cut into spears; 2 lb Chicken breast halves Without skin; 1 Red bell pepper cut in 1/2-inch strips; 3 ts Garlic minced & divided; 1/2 ts Thyme; 4 Zucchini 1/2 then 1/4; 3 sm Red onions quartered; Fresh ground black pepper

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INGREDIENTS

1 1/2 ts Salt ; divided
Lenthwi
1 ts Lemon peel ; grated
3 ts Vegetable oil ; divided
1 bn Broccoli ; cut into spears
2 lb Chicken breast halves Without skin
1 Red bell pepper ; cut in 1/2-inch strips
3 ts Garlic ; minced & divided
1/2 ts Thyme
4 Zucchini ; 1/2 then 1/4
3 sm Red onions ; quartered
Fresh ground black pepper

Servings

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: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Lemon-Garlic Chicken and Vegetables

1 1/2 ts Salt divided
 Lenthwi
1 ts Lemon peel grated
3 ts Vegetable oil divided
1 bn Broccoli cut into spears
2 lb Chicken breast halves Without skin
1 Red bell pepper cut in 1/2-inch strips
3 ts Garlic minced & divided
1/2 ts Thyme
4 Zucchini 1/2 then 1/4
3 sm Red onions quartered
 Fresh ground black pepper

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:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 6

Calories: 300
Calories from Fat: 40 (13%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.1g
Cholesterol 86.6mg		27 %
Sodium 158.5mg		5 %
Potassium 1307.6mg		34 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 19.9g
Protein 40.7g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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