Lemon Roasted Chicken and Carrots

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 2 large boneless skinless chicken breasts chopped
  • 1 large onion sliced
  • 1 cup baby carrots
  • 1 clove garlic minced
  • 1 large lemon sliced
  • 1/4 cup chopped basil
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 350 degrees.
  • In a medium skillet over medium heat, heat coconut oil. To the skillet, add the chicken. Cook for 5 minutes, until chicken is brown.
  • In a large baking dish, add the remaining ingredients (onion through salt and pepper) and the chicken.
  • Bake for 15 minutes, until chicken is cooked through and vegetables are tender. Remove lemon slices and serve.


LC SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
GLUTEN FREE: No changes necessary.
NUTRITION: 293 Calories; 6g Fat; 41g Protein; 19g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 155mg Sodium. Exchanges: 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat.
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