Lemon Pepper Chicken and Balsamic Succotash

Lemon Pepper Chicken and Balsamic Succotash
Makes 6
Prep 15 m
Bake 45 m
Cook 10 m

Ingredients

Chicken and Carrots

Succotash

Directions

Chicken and Carrots

  1. 1 of 1 Heat oven to 425 degrees F. Place chicken in a roasting pan; season with lemon pepper and place a lemon slice on top of each piece. Bake at 425 degrees F for 40 to 45 minutes or until internal temperature reaches 170 degrees . Place carrots on a rimmed baking dish and toss with olive oil, salt and pepper. Bake for 30 minutes, turning once, or until tender.

Succotash

  1. 1 of 2 Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and red pepper. Cook 5 minutes, stirring occasionally. Stir in corn, lima beans, balsamic vinegar and lemon pepper. Cook for an additional 5 minutes. Stir in parsley.
  2. 2 of 2 Serve chicken with carrots and succotash. For each lunch, reserve one serving of chicken.
Nutrition Information for Lemon Pepper Chicken and Balsamic Succotash
Servings Per Recipe: 6
Per Serving: 16 g Fat, total, 34 g carb., 4 g sat. fat, 135 mg chol., 596 mg sodium, 49 g pro., 480 kcal cal., 7 g fiber