Chicken breast and roasted rainbow carrots

If you don’t have a penchant for gourmet cooking, this low-fat dish is the one for you. The marinated chicken is tender and flavorful and the colorful carrots are a feast for the eyes. We like it best served over polenta.

1/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1½ tsp each onion powder, garlic powder, salt
1 tsp each dried basil, dried oregano, dried thyme, paprika
½ tsp each pepper, red pepper flakes
4 chicken breast fillets

2 cups of rainbow carrots, peeled and sliced
2 tablespoons olive oil, divided
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon each of salt and pepper

Combine everything through the pepper flakes and whisk together in a large bowl to create a marinade, add chicken. Marinate for 30 minutes at room temperature or in the refrigerator for up to 12 hours.

Preheat oven to 375. Toss carrots in one tablespoon olive oil and seasonings. Spread on baking sheet. Roast for 15 minutes or until carrots are fork tender.

Meanwhile, heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook, undisturbed, for 3-4 minutes per side, or until deeply golden. Alternatively, you can skip the skillet and grill the chicken.

Makes 4 servings.

Nutrition information (per serving): 117 calories; 4g fat; 13g carbohydrates; 3g fiber; 9.3g protein (Note: The nutritional information doesn’t account for the marinade)