Heart Healthy
This Simple Cooking with Heart chicken dish is so, so easy to make and let's just say these veggies may be replacing the candied yams at your next holiday meal!
Print Recipe
Lemon Chicken and Cinnamon Glazed Root Vegetables
This Simple Cooking with Heart chicken dish is so, so easy to make and let's just say these veggies may be replacing the candied yams at your next holiday meal!
-
Servings:
4
Ingredients
For the Cinnamon Glazed Root Vegetables:
-
1 small sweet potato -
1/2 cup baby carrots -
1 small turnip -
1 Tbsp. extra virgin olive oil -
1 Tbsp. tub margarine -
1/2 tsp. cinnamon -
1 tsp. brown sugar
For the Lemon Chicken:
-
Cooking spray -
4 chicken breasts -
1 lemon -
1/4 tsp. black pepper -
1/2 tsp. parsley -
1/2 tsp. oregano
Directions
Tip: Click on step to mark as complete.
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
Nutrition Facts
Lemon Chicken and Cinnamon Glazed Root Vegetables
Calories
Protein
FiberNutrition Facts
| Calories | 237 | |
|---|---|---|
| Total Fat | 7.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 202 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 3 g | |
| Sugars | 5.1 g | |
| Added Sugars | 1 g | |
| Protein | 25 g | |
-
Servings:
4
Ingredients
For the Cinnamon Glazed Root Vegetables:
-
1 small sweet potato -
1/2 cup baby carrots -
1 small turnip -
1 Tbsp. extra virgin olive oil -
1 Tbsp. tub margarine -
1/2 tsp. cinnamon -
1 tsp. brown sugar
For the Lemon Chicken:
-
Cooking spray -
4 chicken breasts -
1 lemon -
1/4 tsp. black pepper -
1/2 tsp. parsley -
1/2 tsp. oregano
Directions
Tip: Click on step to mark as complete.
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