I struggled to find a name for this gorgeous gem of a meal.

The sweet tart zing of a lemon, the deep, rich hues of rainbow carrots, and the bright and lively green of fresh baby Brussels sprouts bring a presentation of color.

and delight all together for a smorgasbord of vegetable delight.

If it were up to me, I’d gobble up the caramelized and carefully cooked veggies all on their own.
But, life calls for a bit of protein these days ~ well, every day, actually.

I’m a veggie lover for sure. But, I’ll play with the proteins just about any day as well.

And, I’ll always add in more than a dash of garden fresh herbs.

Somehow, the freshness of herbs and spices help to remind me of all the blessings in my life.
I’m not sure how or why, really, but I’m sure it is so…

Lemons, Rainbows, Sprouts, and Chicken with Rosemary

2 large chicken breasts
1 large lemon, juiced and divided 
2 cups baby Brussels sprouts, halved
3 large rainbow carrots, spiralized
1 Tbs. Kerrygold butter
2 Tbs. fresh rosemary, minced
sea salt and pepper

Preheat oven to 425 degrees. In a glass baking dish, place the chicken and season with salt and pepper, 1 Tbs. rosemary, and the juice of 1/2 lemon. Cover with foil and bake 35-40 minutes.
In a medium stock pot, cover the sprouts with water and bring to a boil, blanching for about 3 minutes. Drain. Transfer the sprouts to a large skillet, along with the butter. Heat over medium heat and cover. Once the sprouts begin to caramelize, continue stirring and add the carrot noodles, salt and pepper, and remaining rosemary and lemon juice. Continue cooking 3-5 minutes longer, until the carrots are soft, but still maintaining structure.
Divide the veggie mixture between two plates.
Once the chicken is cool enough to handle, shred and pull, and divide between the two serving plates. 
Garnish with extra rosemary and butter, if desired.