Lemon And Herb Scented Spring Vegetables Recipes

SLOW-COOKED LEMONY SPRING VEGGIES

Slow-Cooked Lemony Spring Veggies image

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium carrots, halved lengthwise and cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1-1/2 pounds baby red potatoes, quartered
3 tablespoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1 teaspoon grated lemon zest
1/4 cup minced fresh chives

Steps:

Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours., Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN AND SPRING VEGETABLE PARCELS WITH LEMON AND HERB BUTTER

Chicken and Spring Vegetable Parcels With Lemon and Herb Butter image

Make and share this Chicken and Spring Vegetable Parcels With Lemon and Herb Butter recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 ounces butter
1 lemon, Grated zest and juice
2 tablespoons mint, freshly chopped
2 tablespoons parsley, freshly chopped
16 baby carrots
12 asparagus
8 zucchini, quartered, lengthways
16 tiny new potatoes, halved
4 boneless skinless chicken breasts

Steps:

In a small bowl, mix together the butter, grated lemon zest and herbs. Preheat the oven to 400ºF.
Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.

Nutrition Facts : Calories 895.5, Fat 20.9, SaturatedFat 11.8, Cholesterol 114.2, Sodium 338.3, Carbohydrate 135.2, Fiber 21.7, Sugar 17.9, Protein 50.1

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