Citrus and Root Veggie Chicken with Oregano
Cooked skinless boneless chicken breast(s)
Uncooked baby carrots
1 pound(s), peeled, cut into 1" pieces
½ pound(s), peeled, cubed
½ pound(s), peeled, cut into 1" pieces
1 tbsp(s), chopped
Fresh lemon juice
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss the vegetables with the olive oil, salt, oregano, and lemon juice. Spread evenly on prepared baking sheet and roast in the oven until tender, about 25-30 minutes.
- Serve 1 cup root vegetables with 1 chicken breast.