Grilled Lime Chicken with roasted Rosemary Autumn Vegetables

Ingredients:

Marinade

• 3 tbsp. Lime juice, freshly squeezed
• 1 clove garlic, chopped
• 1/4 tsp. Dried red pepper flakes
• 3 oz. Boneless chicken breast

Roasted Rosemary vegetables

• 2 cups broccoli florets
• non stick cooking spray
• 3/4 cup onion, sliced
• 3/4 cup fennel bulb
• 6 med. Asparagus spears
• 1cup zucchini, sliced
• 1/2 cup radicchio, sliced
• 1 tsp. Olive oil spray
• 1/4 tsp rosemary
• 1/8 tsp. Sage
• 1/4 tsp marjoram
• 1/4 tsp. Lemon thyme
• 2 garlic cloves, minced
• sea salt
• fresh cracked pepper
• 2 tbsp. Lemon juice

Directions:

1. Mix lime juice with garlic and pepper flakes. Place chicken breast in a glass pan and pour marinade over chicken. Refrigerate marinating chicken while preparing roasted and grilled rosemary vegetables
2. Roasted veg.; Rinse all vegetables well. In a small saucepan bring 2 cups of water to a boil. Add broccoli florets and blanch for 2 minutes or until broccoli turns bright green. Drain under cold water to prevent further cooking. Set aside. Spray large skillet with non stick cooking spray. Set heat to medium high. Place all vegetables on surface of pan. Spray vegetables with light spritz of olive oil to equal 1 tsp. Blend all herbs, garlic, and lemon juice together. Stir into vegetables. Cook until slightly charred.
3. Chicken: while vegetables are cooking, heat small skillet on high. Spray skillet with non-stick cooking spray. Add chicken and marinade. Cook until browned on both sides. If chicken is still pink on the inside, reduce heat and cook until juices run clear.

Carb count 3g. per serving