I am a huge fan of dinners that can be prepped in less than 20 minutes. I have a long drive home from work and although I don’t like eating late, I still want to get in a workout before I start dinner. Recipes like this make it possible to accomplish my goals for the evening and still allow for free time to wind down from a full day.
This recipe uses two main ingredients- just lemon and garlic. I change it up sometimes by using different herbs. My family grows garlic so I’ve always grown up loving it! This marinade is something that can soak on the meat and/or veggies in the fridge or be put on just before cooking.
For my vegetables this time I chose cauliflower, carrots and brussels sprouts. I have never cooked with a purple cauliflower before but I saw one at the grocery store and had to try it! My conclusion is that it tastes the same, but was a little more crumbly. The main difference from the white cauliflower is that the purple version contains more antioxidants.
Chop the cauliflower head into bite size florets. Half or quarter the brussels sprouts. If you are using full carrots chop them into pieces, but I chose to use baby carrots.
Place the vegetables and chicken breasts in a pan. I chose to do two separate pans of different sizes. I also stabbed the chicken with a fork so it could soak up the marinade better. Squeeze the lemon juice over the chicken and veggies. Drizzle some olive oil and add the diced garlic and seasonings to each.
Bake both in the oven at 400 for 40 minutes. I stirred the vegetables about halfway through.
Serve once done! This turned out to be a great combination of vegetables that were the perfect mix of soft and crunchy, plus the chicken was moist and tender. Not to mention the colors were very pleasing to the eye so it turned this simple meal into something fun!
Lemon Garlic Chicken with Rainbow Veggies
- 2 8 oz chicken breasts boneless skinless
- 2 cups brussels sprouts
- 1 head cauliflower purple
- 1 cup carrots
- 1 lemon
- 4 cloves garlic
- 2 tbsp olive oil extra virgin
- 4 tsp basil dried or fresh
- 1 tsp pepper
- 1 tsp sea salt
- Chop the cauliflower head into bite size florets. Half or quarter the brussels sprouts. If you are using full carrots chop them into pieces, but I chose to use baby carrots.
- Place raw chicken breasts and vegetables in a pan. Drizzle olive oil, lemon juice and seasonings over each.
- Bake at 400 degrees for 40 minutes. Stir the vegetables halfway through.
- Remove from oven when done and serve up!
When you don’t have much time to cook but still want to put together a homemade meal this marinate is definitely one to remember! I use this all the time because it’s easy, always tastes good and can be put on a variety of foods.
I have this recipe set to serve four but I made it for just two people, which meant there were leftovers. I’m a big fan of meal preps for lunches at work!