Ingredients:
3 teaspoons vegetable oil, divided
3 teaspoons garlic, minced & divided
1 teaspoon lemon peel, grated
1/2 teaspoon thyme
1 1/2 teaspoons salt, divided
fresh ground black pepper 2 pounds chicken breast halves without skin
3 small red onions, quartered
1 bunch broccoli, cut into spears
4 zucchini, cut 1/2 then 1/4 lengthwise
1 red bell pepper, cut in 1/2″ strips

Instructions:

Preheat oven to 450F.

Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes.

Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan.

Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.