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Recipe Summary

prep:
15 mins
bake:
45 mins at 425°
cook:
10 mins
Servings:
6
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Ingredients

Chicken and Carrots
Succotash

Directions

Chicken and Carrots
  • Heat oven to 425° F. Place chicken in a roasting pan; season with lemon pepper and place a lemon slice on top of each piece. Bake at 425° F for 40 to 45 minutes or until internal temperature reaches 170°. Place carrots on a rimmed baking dish and toss with olive oil, salt and pepper. Bake for 30 minutes, turning once, or until tender.

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Succotash
  • Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and red pepper. Cook 5 minutes, stirring occasionally. Stir in corn, lima beans, balsamic vinegar and lemon pepper. Cook for an additional 5 minutes. Stir in parsley.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Serve chicken with carrots and succotash. For each lunch, reserve one serving of chicken.

Lunch Spin-Off

Chef's Salad Wrap
Combine 1 1/2 cups shredded leafy lettuce, 4 oz shredded lemon pepper chicken, 1/4 cup reduced-fat cheese, and sliced onion, if desired. Spread one side of a burrito-size flour tortilla with 2 tbsp reduced-fat Thousand Island dressing; spoon salad down center and roll up tightly. Wrap in plastic.

Nutrition Facts

480 calories; total fat 16g; saturated fat 4g; cholesterol 135mg; sodium 596mg; carbohydrates 34g; fiber 7g; protein 49g.
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Reviews

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