Sunday, January 19, 2014

Lemon Pepper Chicken with Balsamic Roasted Veggies

As you all can see, I like to cook in bulk. It makes week night meals quick and effortless. Using mustard in the marinade helps keep the chicken tender while cooking and prevent it from drying out in the oven. Make sure you reserve some of the sauce when you refrigerate the extra, it helps to keep the chicken from drying out when reheating.

This is a great recipe to cook for a few nights in advance. The chicken also reheated really well and would be great cold over a salad for lunch!

Lemon Pepper Chicken

-8 boneless skinless chicken breasts
-2 lemons
-salt/pepper to taste
-3 T dijon mustard
-3 T water
-1 T minced garlic

-Preheat oven to 350F.
-Mix mustard, garlic, water, salt, pepper, and lemon juice together.
-Clean all chicken breasts and grease a baking sheet.
-Pour marinade over chicken and throw the lemon into the mix.
-Bake for ~30 minutes or until cooked through

Balsamic Roasted Veggies

-1 large bag brussel sprouts
-1 large bunch asparagus
-1 pint cherry tomatoes
-1 yellow onion diced
-1 T garlic, minced
-2 T balsamic vinegar
-2 T rosemary (dried)
-2 T oregano (dried)

-Preheat oven to 350F.
-chop (roughly) all veggies and pour all other ingredients into a large bowl. Toss the veggies to coat well.
-coat a ceramic baking dish before pouring veggie mix in.
-Bake for ~45 minutes (or until browned)