Lemon Pepper Chicken and Balsamic Succotash

Lemon Pepper Chicken and Balsamic Succotash
Servings: 6 Prep 15 mins Bake 425°F 45 mins Cook 10 mins


Chicken and Carrots
  • 1 chicken, 2 1/2 to 3 pounds, cut into 8 pieces, skin removed
  • 2 tablespoons lemon pepper seasoning
  • 1 lemon, sliced
  • 1 pound peeled baby carrots
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 sweet red pepper, cored, seeded and cut into 1/2-inch pieces
  • 2 cups frozen corn, thawed
  • 2 cups frozen lima beans, thawed
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon pepper seasoning
  • 1 tablespoon chopped parsley

Make It

Chicken and Carrots

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


2. 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.

3. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 480, Fat, total (g): 16, chol. (mg): 135, sat. fat (g): 4, carb. (g): 34, fiber (g): 7, pro. (g): 49, sodium (mg): 596, Percent Daily Values are based on a 2,000 calorie diet.