Roasted chicken and veggies with rice

Updated at: Thu, 17 Aug 2023 03:36:01 GMT

Step 1

Marinate two chicken breasts. Cover the chicken breasts with the Lawry’s garlic with lemon marinade and marinate for overnight or fifteen minutes, minimum.

Step 2

Preheat the oven to 375 degrees farenheight

Step 3

Cut a handful (or however much you’d like) of baby carrots in half lengthwise and toss with a splash of the Lawry’s marinade

Step 4

Line a large baking sheet with parchment paper. Put the baby carrots in a corner of the baking sheets and place in the oven for 10-12 minutes.

Step 5

Cut the broccoli into small pieces. Discard the stems. Cut the zucchini and summer squash lengthwise and then cut into meaty half moons. Chop the onion and shallot into large pieces. Chop four cloves of garlic into large pieces.

Step 6

Combine all of the chopped veggies in a bowl. Combine veggies with a heaping tablespoon of minced garlic, olive oil, white wine vinegar, juice from 1/2 lemon, parsley, oregano, and basil. Add pepper and/or salt to taste.

Step 7

Remove the baking sheet with the carrots from the oven. Mix the vegetables well and then spread the vegetables onto the baking sheet. Place the chicken next to the veggies on the same baking sheet. Drizzle the leftover marinade on the chicken and vegetables. Place the baking sheet back in the oven and roast until the chicken is 365-367 degrees internally. Do not overcook the chicken!

Step 8

While the chicken and vegetables roast, add two cups of water, garlic powder, onion powder, basil, oregano, and parsley to a pot. Bring to a boil and then add two teaspoons of chicken bouillon powder.

Step 9

Rinse a cup of rice until the water runs clear and then add the rice to the boiling water. Cook for 15-20 minutes. Optional, once the rice is cooked add about a tablespoon of butter.

Step 10

Serve the chicken with the vegetables and rice on the side. Enjoy!

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