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Lemon Chicken and Cinnamon Glazed Root Vegetables

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Lemon Chicken and Cinnamon Glazed Root Vegetables

This Simple Cooking with Heart chicken dish is so, so easy to make and let's just say these veggies may be replacing the candied yams at your next holiday meal!

Ingredients

Servings   4  

For the Cinnamon Glazed Root Vegetables:

  • 1 small raw sweet potato (cut into 1-inch cubes, peeled if desired)
  • 1/2 cup baby carrots (cut into 1-inch pieces)
  • 1 small turnip (cut into 1-inch cubes)
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. light tub margarine
  • 1/2 tsp. cinnamon
  • 1 tsp. brown sugar

For the Lemon Chicken:

  • non-stick Cooking spray
  • 4 boneless, skinless chicken breasts (all visible fat discarded)
  • 1 lemon
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried oregano

Directions

Tip: Click on step to mark as complete.

For the Cinnamon Glazed Root Vegetables:

  1. Preheat oven to 400 degrees.
  2. Combine vegetables in a medium mixing bowl and toss with olive oil to coat.
  3. Spread vegetables on a baking sheet and bake for 20 minutes.
  4. Stir vegetables and bake an additional 20 minutes until vegetables are tender (pierce easily with a fork) and are lightly browned.
  5. Return vegetables to mixing bowl and add margarine, cinnamon and brown sugar.
  6. Toss until margarine is melted and vegetables are coated with cinnamon and sugar.

For the Lemon Chicken:

  1. Pound chicken to even thinness (about 1 inch).
  2. Spray a large skillet with non-stick cooking spray, place over medium heat.
  3. Add chicken to skillet and squeeze juice of ½ the lemon over the chicken.
  4. Sprinkle pepper, parsley and oregano over the chicken.
  5. Cook for 5-10 minutes on each side

Nutrition Facts

Lemon Chicken and Cinnamon Glazed Root Vegetables
CaloriesCalories
237 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$3.12

Nutrition Facts

Calories 237
Total Fat 7.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 73 mg
Sodium 202 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sugars 5.1 g
Added Sugars 1 g
Protein 25 g
 
This Simple Cooking with Heart chicken dish is so, so easy to make and let's just say these veggies may be replacing the candied yams at your next holiday meal!

Nutrition Facts

Lemon Chicken and Cinnamon Glazed Root Vegetables
CaloriesCalories
237 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$3.12
×
Calories 237
Total Fat 7.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 73 mg
Sodium 202 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sugars 5.1 g
Added Sugars 1 g
Protein 25 g

Ingredients

Servings   4  

For the Cinnamon Glazed Root Vegetables:

  • 1 small raw sweet potato (cut into 1-inch cubes, peeled if desired)
  • 1/2 cup baby carrots (cut into 1-inch pieces)
  • 1 small turnip (cut into 1-inch cubes)
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. light tub margarine
  • 1/2 tsp. cinnamon
  • 1 tsp. brown sugar

For the Lemon Chicken:

  • non-stick Cooking spray
  • 4 boneless, skinless chicken breasts (all visible fat discarded)
  • 1 lemon
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried oregano

Directions

Tip: Click on step to mark as complete.

For the Cinnamon Glazed Root Vegetables:

  1. Preheat oven to 400 degrees.
  2. Combine vegetables in a medium mixing bowl and toss with olive oil to coat.
  3. Spread vegetables on a baking sheet and bake for 20 minutes.
  4. Stir vegetables and bake an additional 20 minutes until vegetables are tender (pierce easily with a fork) and are lightly browned.
  5. Return vegetables to mixing bowl and add margarine, cinnamon and brown sugar.
  6. Toss until margarine is melted and vegetables are coated with cinnamon and sugar.

For the Lemon Chicken:

  1. Pound chicken to even thinness (about 1 inch).
  2. Spray a large skillet with non-stick cooking spray, place over medium heat.
  3. Add chicken to skillet and squeeze juice of ½ the lemon over the chicken.
  4. Sprinkle pepper, parsley and oregano over the chicken.
  5. Cook for 5-10 minutes on each side
 

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