Zucchini stuffed chicken and roasted root veg

Earlier today I was on the pinterest app on my phone looking for dinner recipes.  I saw this chicken recipe on a friend's board.  I've used recipes from the Skinny Taste blog before and since I'm trying to eat healthier before our Hawaii trip next month, it seemed like a good idea for tonight.  This recipe called for shredded zucchini which meant I needed to use my new food processor, so that was a bonus.  I also saw this root vegetable recipe and thought it looked like some healthy comfort food.  

Chicken Ingredients: 

• 1 tsp olive oil
• 3 cloves garlic, chopped
• 2 zucchini, shredded
• 1/4 cup + 2 tbsp parmesan
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

Root Veg Roast

5 carrots
6 parsnips
about tablespoons olive oil, divided
1 1/2 teaspoons sumac
1/4 teaspoon coarse kosher salt
1/2 cup cooked chickpeas
1 tablespoon honey
2 ounces feta cheese, crumbled (1/2 cup)

Preheat oven to 400°F.

close up

Peel carrots and parsnips, or just scrub well, and halve lengthwise. (If carrots are small and slender, leave them whole. If parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match carrot size.)

Toss carrots and parsnips with 2 tablespoons olive oil, sumac, and salt. Spread in a single layer on a large rimmed baking sheet and place in oven to roast. 

After 15 minutes, turn carrots and parsnips, and roast for another 10 minutes. Then toss with chickpeas and honey and roast for another 5 minutes or until vegetables are tender and golden.

Remove from oven, toss with feta and parsley or chives, and serve.