Friday, October 7, 2011

Lemon Garlic Chicken with Roasted Vegetables

This recipe was INCREDIBLE!!! The chicken was really easy to make, and so were the veggies! For some reason the word "roasted" makes me think of fancy/too difficult for me, but it is just another word for baking!! The flavor was perfect, the easiness was perfect, the balance of the entire meal was just....PERFECT! I will for sure be making this recipe again and again and again!

Lemon Garlic Chicken {in the crock-pot}


4 chicken breasts
5 garlic cloves {finely chopped and minced}
1 yellow onion {sliced}
1 cup fat free-low sodium chicken broth
1/8 cup lemon pepper seasoning
2 TBS paprika
1 tsp dried parsley
1/2 TBS salt
1/2 tsp lemon zest

Rinse the chicken and pat dry.  Mix together lemon pepper seasoning, paprika and salt.  Coat the chicken with the spice mixture.  Place the coated chicken at the bottom of the crockpot and cover with chicken broth, garlic, onion, parsley, and lemon zest.  Cook on Low heat for 3-4 hours {or until done}
{this recipe was slightly adapted from}

Roasted Vegetables

I used 1/2 a small bag of red potatoes, 1/2 a bag of baby carrots, and about 10 stems of asparagus.  You can obviously use ANY veggie you would like!!!

Cut and place veggies in a 9x13 pan.  Coat and toss lightly with olive oil, making sure that it doesn't pool at the bottom of the don't want it to be too oily or too soggy.  

Then coat the veggies in desired seasoning {I used morton's "season-all"-it was HEAVENLY} 
Cover the pan with aluminum foil and bake for 30-45 minutes at 400 degrees.  Toss gently about half way through the cooking process.

SERVE and ENJOY with or without the light sauce and onions from the crockpot!!

{this recipe was brought to you by Ashley}

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