1 tablespoon lemon juice
1/2 teaspoon rosemary or tarragon, crushed (whichever flavor you prefer)
1/2 teaspoon salt
1/4 teaspoon pepper
1 pounds boneless, skinless chicken breast halves
6 cups cut-up vegetables (use your families favorites and maybe what is in season)
In cup mix first 5 ingredients. our over chicken. Cover, let stand at room temperature no longer that 30 minutes. turning once. Broil 10 minutes or until thoroughly cooked, turning once. Makes 4 servings.
Roasted Vegetables
While the chicken is marinating. In cup mix first 5 ingredients. In 13" by 9" toss vegetable with marinade. Roast in 450 degree oven for 20 minutes or until tender, stirring once; while the chicken is marinating.
Makes 6 servings.