- Four 5-ounce skinless chicken breasts
- 2 teaspoons canola oil
- 1 ¼ cup garlic cloves, peeled
- 1 cup chicken stock (low-fat and low-sodium)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Cornstarch plus water
- Salt and pepper to taste
- 1 tablespoon canola oil
- 3 medium white potatoes, washed, pat dry, and quartered (about 1 pound)
- 2 medium carrots, chopped (about 6 ounces)
- 1 large head broccoli florets (about 12 ounces)
- 1 medium red onion, quartered (about 6 ounces)
- 1 large red bell pepper, chopped (about 6 ounces)
- 3 garlic cloves, minced
- 1 sprig fresh thyme, minced
- 1 sprig fresh rosemary, minced
- 1 bay leaf, minced
- ½ lemon, juiced
- Salt, pepper, and paprika
- Preheat the oven to 425°F. For the vegetables:
- For the vegetables: