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Lemon Roasted Chicken and Carrots
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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