Simple Is Better with This Lemon Chicken & Roasted Root Vegetables
Don't complicate things with endless ingredients and overly spiced food. This simple and easy chicken dinner lets the delicious and healthy ingredients shine.
Whether you've been sticking to your healthy eating habits or need a reset for your weeknight dinner plans, this simple chicken breast dish is here to help. With the power of root vegetables, olive oil, garlic, and a little Dijon mustard, you've changed your chicken breast possibilities from sad and bland to exciting and satisfying. This recipe includes enough chicken for you to enjoy the leftovers in tomorrow's not-sad-at-all desk salad. (By the way, here are some genius ways to spice up your lunchtime salad.)
Once you've gathered your chopped sweet potato, beet, and parsnip (or whatever variety of root veggies you prefer), toss them all in olive oil and season them. Spread them on a baking sheet, pop them in the oven alongside the chicken, and roast everything for 25 minutes. Voilà-your dinner awaits! Points for both the pretty vegetables on the plate and the clean ingredients to keep you feeling happier and healthier for the rest of the week.
Check out the Shape Up Your Plate Challenge for the complete seven-day detox meal plan and recipes-plus, you'll find ideas for healthy breakfasts and lunches (and more dinners) for the entire month.
Lemon Chicken with Roasted Root Veggies
Makes 1 serving (with extra chicken for leftovers)
2 chicken breasts, about 4 ounces each
1 small sweet potato, cut into 1-inch cubes
1 small beet, cut into 1-inch cubes
1 large parsnip, cut into 1-inch cubes
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 black pepper
1 lemon; zest and juice
1 clove garlic, minced
2 teaspoons Dijon mustard
- Preheat oven to 400°F. In a bowl, toss sweet potato, beet, and parsnip with oil, salt, and pepper, and place on parchment-lined baking sheet.
- Mix lemon juice, zest, garlic, and mustard. Put chicken into a small baking dish and add lemon mixture to coat chicken on all sides.
- Roast veggies and chicken for about 25 minutes, until veggies are tender and chicken is 165°F. (Save half the chicken for tomorrow's lunch.)