Lemon Pepper Chicken and Balsamic Succotash
"I got this out of a magazine at work. I haven't made it yet."
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Chicken and carrots
- 3 lbs chicken, boneless skinless
- 2 tablespoons lemon pepper seasoning
- 1 lemon, sliced
- 1 lb baby carrots
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
-
Succotash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 sweet red pepper, chopped in 1/2-inch pieces
- 2 cups frozen corn, thawed
- 2 cups frozen lima beans, thawed
- 3 tablespoons balsamic vinegar
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon chopped parsley
directions
-
Chicken and carrots:
- Heat oven to 425.
- Put chicken in baking dish.
- Season with lemon pepper.
- Top with lemon slices.
- Bake 40-45 minutes.
- Place carrots on rimmed baking dish and toss with olive oil, salt and pepper.
- Bake 30 minutes or til tender.
-
Succotash:
- Heat oil in large 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 5 minutes more.
- Stir in parsley.
- Serve chicken and carrots together with succotash.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.
