Lemon Chicken and Cinnamon Glazed Root Vegetables

Lemon Chicken and Cinnamon Glazed Root Vegetables

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
For the Cinnamon Glazed Root Vegetables;
  1. Preheat oven to 400 degrees.
  2. Combine vegetables in a mixing bowl and toss with olive oil.
  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 and 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
Recipe makes 4 servings
  • Calories 237
  • Total Fat 7.5 g
    • Saturated Fat 1 g
    • Trans Fat 0 g
    • Polyunsaturated Fat 1 g
    • Monounsaturated Fat 4 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
Recipe Courtesy of the American Heart Association
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