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LEMON CHICKEN WITH VEGGIES

Cheerful Wednesday! I have another Tried and True formula here to begin off your morning. I wager you're pondering what you ought to accomplish for supper. All things considered, wonder no more. This Lemon Chicken with Veggies dish is simply asking for you to make it. It appears as though there are a huge number of various approaches to make chicken. This formula is another route for us! It's basic, tasty, and ideal for supper! It can without much of a stretch be switched up as well, so I'm going to attempt some different vegetables next time we make it. 😉 

LEMON CHICKEN WITH VEGGIES #healthy

I adore having the capacity to toss something together before the children return home from school, at that point let it cook while we do homework. It's prepared and ideal in the nick of time for supper. No insane children going around the kitchen at 5 o'clock while you're attempting to make sense of what to make. Give it a shot and I wager you'll cherish how easily your supper prep (or as I like to call it "witching hour") goes.

LEMON CHICKEN WITH VEGGIES #healthy #vegies



INGREDIENTS : 
  • 6 tbsp Olive oil
  • 2 lemons 1 thinly sliced, 1 juiced
  • 4 tsp minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 lb green beans trimmed
  • 8 small red potatoes quartered
  • 4 boneless skinless chicken breasts

INSTRUCTIONS : 
  1. Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
  2. Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
  3. Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.

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