Roasted Summer Vegetables & Lemon Rosemary Chicken

INGREDIENTS

For the veggies:

small or 1 large zucchini, cut into spears

small or 1 large yellow squash, cut into spears

large purple onion, cut into half-circles

large bunch asparagus (trim tough ends away and then cut the remainder into spears)

12 oz

white or portobello mushrooms, cut into thick slices

2 tbsp

olive oil

1 tsp

black pepper

1 tsp

salt

1/2 tsp

garlic powder

1/2 tsp

dried thyme

For the chicken

1/3 cup

lemon juice plus 2 teaspoons lemon zest

1/4 cup

olive oil

1 tbsp

Dijon mustard

1 tbsp

water

4 cloves

garlic, finely chopped

1 1/2 tsp

dried rosemary or 1 teaspoon fresh rosemary, chopped

1/2 tsp

salt

1/2 tsp

ground black pepper

boneless, skinless chicken breasts