Lemon & Parsley Chicken with Roasted Vegetable Chick Pea Toss
Prep Time
Serves
Cooking Mode
1 loosely packed fresh parsley leaves
1 lemon, zested and segmented, seeds discarded
1 + 1½ tsp Pure 100% Olive Oil, divided
3 garlic, thinly sliced, divided
4 boneless skinless chicken breasts (10 oz/280 g each)
2 diced zucchini
1 diced red pepper
1 drained and rinsed Chick Peas
¼ sliced black olives
¼ finely sliced green onion
¼ each salt and pepper
1 loosely packed fresh parsley leaves
1 lemon, zested and segmented, seeds discarded
1 + 1½ tsp Pure 100% Olive Oil, divided
3 garlic, thinly sliced, divided
4 boneless skinless chicken breasts (10 oz/280 g each)
2 diced zucchini
1 diced red pepper
1 drained and rinsed Chick Peas
¼ sliced black olives
¼ finely sliced green onion
¼ each salt and pepper
Directions
1Preheat the oven to 375oF (190oC). In a food processor, combine the parsley, lemon zest and segments, 1 tbsp (15 mL) olive oil and 2 cloves sliced garlic. Pulse until the parsley is finely chopped and lemon is juicy. Place chicken in glass or ceramic baking dish. Pour the parsley mixture overtop and turn the chicken to coat. Cover and chill while preparing remaining ingredients. (Chicken can be marinated and chilled up to 4 hrs ahead.)
2Heat the remaining olive oil in a skillet over medium-high heat. Cook the chicken until the edges are lightly browned and parsley sticks to the meat. Transfer to a baking dish and roast 10 min. on the middle rack. Add the zucchini, red pepper and remaining garlic to the baking dish, nestling them around the meat. Roast until the chicken is cooked through, about 20 min. or until juices run clear.
3Remove dish from the oven and move breasts to one side. Stir the chick peas, black olives and green onion into the roasted vegetables to warm through. Season with salt and pepper plus a squeeze of lemon juice, if desired and divide chicken and vegetables among 4 plates.
Disclaimer
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Personal Note
Personal Note
