Fat Free Lemon Herb Roasted Veggies Food

LEMON-HERB SHEET PAN ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F.
• Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.
• Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

FAT-FREE LEMON HERB ROASTED VEGGIES

Steps:

• Peel and chop the veggies as directed and place them in a large ziplock bag.
• In a non-metallic bowl, mix together the marinade ingredients and mix well.
• Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
• Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
• Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
• Spray a casserole dish or baking sheet lightly with cooking spray.
• Remove the veggies from the ziplock bag and arrange them on the dish/tray.
• Bake on the top rack of the oven for 35 to 40 minutes, or until the veggies are as done as you want them; turn once or twice during baking.
• Alternately, you can also grill the veggies in skewers, I prefer that way!
• After they're done, pile the veggies onto a large plate, season with extra salt and pepper if required, pour yourself a tall glass of cold fruit juice, and sit down to a shockingly healthy and light lunch!